Beetroot Tagliatelle

• Prep time: 30 – 40 minutes

Servings: 1 person (multiply for each person)

Ingredients:

• 1 large egg
• 1 tbsp of Buy Whole Foods Online Beetroot Powder
• 100g pasta flour / 00 flour

Instructions:

1. Blend the egg and beetroot powder together for about 30 seconds in a food processer.
2. Create a well in the middle of your pasta flour on a wooden board (or on a plate/bowl), pour the egg mixture into the middle of the pasta flour.
3. Combine the egg and pasta flour as you would usually for pasta dough. It will appear a little dryer than usual, I rinsed the pot I had the egg mixture in with a very small amount of water and added this to my mixture.
4. Start to combine with your hands and see if you think you need to add a little more water, I found the moisture began to come through as I started to bring it together. Don’t worry if it doesn’t pick up all the flour, you can just clear that to one side before you start to knead the dough.
5. Knead the dough for 5 – 10 minutes until you have a smooth and springy texture to your dough and the colour is a deep purple.
6. Wrap in a beeswax wrap (or cling film) and leave to rest at room temperature for 20 minutes.
7. Then flatten your pasta dough with the palm of your hand into a rectangular shape ready to go through your pasta machine. You may need to dust with flour as it will be a little moist and keep dusting between rolls if it’s too ‘wet’. Roll the pasta out to setting 6 on your pasta machine. I ran through 1 and 2 a couple of times for mine to get a nice even dough.
8. Lightly dust with flour on both sides and then roll through the tagliatelle cutter on your machine or fold the pasta so you can cut with a knife into strands.
9. Cook the fresh tagliatelle for 4-5 minutes in salted boiling water it will lose some of it colour to the water but it still remains a gorgeous purple once cooked, and the beetroot flavour comes through, but not enough to be over powering.