The red beet tagliatelle are a scenic and tasty main course that you can season as you like, today we made them simply with butter and sage to enhance the flavor of beets by simply adding freshly ground black pepper at the end of plating, but I’m already thinking of some other slightly more elaborate recipe, so keep following me and you’ll see what a delight.
For the beets, I recommend using the cooked and packaged ones that are available in stores, which are sweet and ready to use, so you can make these beet tagliatelle faster.
These tagliatelle are made without eggs, but if you want, you can replace part of the water with 1 egg or just the yolk to give more consistency to the pasta, but as we’ve made them, they are already delicious and cook in 3 minutes.
If you like making fresh pasta at home or want to learn because you’ve never made it, I’ll leave you the recipe for making egg pasta, the spinach tagliatelle are also irresistible, and if you want to try a typical Calabrian recipe, try making the stroncatura at home.
Now let’s go right after the photo, as always, to discover how to prepare red beet tagliatelle, but first, you can read below the other recipes to make with beets!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 236.45 (Kcal)
- Carbohydrates 44.92 (g) of which sugars 1.80 (g)
- Proteins 6.88 (g)
- Fat 2.96 (g) of which saturated 0.33 (g)of which unsaturated 0.00 (g)
- Fibers 1.95 (g)
- Sodium 388.28 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for red beet tagliatelle
- 2 cups semolina flour
- 2.1 oz red beets, cooked, boiled
- 2 pinches salt
- 1 tbsp extra virgin olive oil
- 4.75 tbsp water (indicative amount)
Tools
- 1 Immersion Blender
Preparation of red beet tagliatelle
To prepare the red beet tagliatelle, first place a beet with a little water in the immersion blender cup and let it rest for 30 minutes.
You will see that the water will turn a intense red, then blend it with the mixer.
In a food processor or simply in a large bowl, sift the flour, add the salt, extra virgin olive oil, and mix.
Incorporate the blended beet with the water little by little (depending on how much the flour absorbs, you may need more or less).
Knead using a wooden spoon if you are doing it by hand, until you have a smooth, homogeneous, and firm dough that is not sticky.
Let the dough rest covered with a cloth for at least 30 minutes.
Then roll it out into a thin sheet a few millimeters thick using a rolling pin or pasta machine.
Roll up the sheet on itself and cut the tagliatelle with a smooth-bladed knife.
Unroll them, sprinkling always with extra semolina flour to prevent them from sticking.
The red beet tagliatelle are ready.
You can let them air dry covered with a cloth to cook them later or put them in the freezer after forming nests.
You can of course cook them immediately in plenty of lightly salted boiling water for 3 minutes.
And then season them with melted butter and sage as we did, or with your favorite sauce.
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How to store red beet tagliatelle
You can store them in the refrigerator still raw inside an airtight container well covered with absorbent paper for 2 days.
If you want, you can freeze them still raw and then drop them still frozen into boiling water.
Other recipes
If you want to see other types of recipes, you can return to HOME.
