Beetroot Tagliatelle, good and genuine, with my family recipe.
Making fresh pasta requires time and patience, and often haste prevents us, but we all know that there is nothing better than a good dish of homemade pasta. And if it’s also colorful, with the addition of natural ingredients, it’s the best.
After the spinach tagliatelle and the carrot tagliatelle, here is my beetroot tagliatelle recipe.
Compared to the traditional recipe, made with just eggs and flour, I added boiled and chopped beetroot and I must say, despite the initial skepticism of my children, they also liked these very much, indeed they are my son Luca’s favorite, who is “allergic” (so to speak) to any type of vegetable.
If you also love preparing pasta at home, take a look at my Collection of Recipes with Homemade Pasta
But now, let’s see together how to prepare the Beetroot Tagliatelle, both with the handmade dough and with the help of the stand mixer. Prepare the ingredients and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No-cook
- Cuisine: Italian
Ingredients for Beetroot Tagliatelle
- 1 1/2 cups flour
- 1 egg
- 3 1/2 oz red beetroots, cooked, boiled
Tools
- 1 Food Processor to mince the beetroot
- 1 Pastry Board
- 1 Pasta Machine
Preparation of Beetroot Tagliatelle
To make the Beetroot tagliatelle, take the beetroot (I used pre-cooked steamed ones) and mash it with the food processor (or immersion blender).
Place the flour in a fountain shape, break the eggs in the center, and add the blended beetroot. Knead for a long time, trying to obtain a very elastic dough, adding flour if it is sticky, or a tablespoon of water if it is too hard.
Compact the dough into a spherical shape, cover it with a cloth, and let it rest for at least 30 minutes.
Place the flour and egg in the bowl of the stand mixer and start kneading.
Add the beetroot and continue kneading, trying to obtain a very elastic dough, adding flour if it is sticky, or a tablespoon of water if it is too hard.
Compact the dough into a spherical shape, cover it with a cloth, and let it rest for at least 30 minutes.
After the necessary time has passed, roll out the dough very thin with a rolling pin or with the help of the pasta machine.
Take one piece of dough at a time, pass it through the pasta machine with the slot at its maximum width. Pass it several times, then gradually reduce the thickness until you obtain the desired one.
Place the obtained sheets on a lightly floured pastry board and spaced from each other.
With the pasta machine (the so-called “nonna papera”), cut the dough into strips.
Lay them on the lightly floured pastry board and let them dry.
Here are the ready tagliatelle.
Enjoy your meal and … see you in the next recipe!
Storage
You can store the beetroot tagliatelle in a cool, dry place after letting them dry.
Other tasty homemade pasta recipes
– Colorful tagliatelle … with carrots
– Homemade green tagliatelle … with spinach
– Homemade Sardinian gnocchetti
– Spinach ravioli with gorgonzola and walnut sauce
Mani in frolla’s tips
You can enjoy Beetroot Tagliatelle with a gorgonzola and walnut sauce. Ingredients: 8 oz of red tagliatelle, 5 oz of sweet gorgonzola, 5 oz of cooking cream, finely chopped walnuts, grated Parmigiano Reggiano.
Preparation: cut the gorgonzola into pieces in a non-stick pan, turn on the heat at low flame and let it melt. Add the cream and stir. Meanwhile, bring the water to a boil for the pasta. Cook the tagliatelle al dente, drain them and add them to the pan with the gorgonzola sauce. Mix well and sprinkle with chopped walnuts and a pinch of grated Parmigiano Reggiano.
Preparation: cut the gorgonzola into pieces in a non-stick pan, turn on the heat at low flame and let it melt. Add the cream and stir. Meanwhile, bring the water to a boil for the pasta. Cook the tagliatelle al dente, drain them and add them to the pan with the gorgonzola sauce. Mix well and sprinkle with chopped walnuts and a pinch of grated Parmigiano Reggiano.
Preparation: cut the gorgonzola into pieces in a non-stick pan, turn on the heat at low flame and let it melt. Add the cream and stir. Meanwhile, bring the water to a boil for the pasta. Cook the tagliatelle al dente, drain them and add them to the pan with the gorgonzola sauce. Mix well and sprinkle with chopped walnuts and a pinch of grated Parmigiano Reggiano.
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