The recipe for fresh beetroot pasta, precooked, is easy and quick to make and you can prepare tagliatelle, troccoli or stuffed pasta.
Precooked beetroot is a truly versatile vegetable that we can use in the kitchen either as a side dish served sliced and seasoned with a little oil and salt, or as a colorful ingredient for many recipes.
To make this fresh pasta you only need 1 egg to give elasticity, flour, and a pinch of salt. Then with our imagination, we will be able to create dishes that are beautiful to see and delicious to eat.
For convenience, I used a mixer to knead, but it’s an easy dough to make by hand; the only precaution is to knead with kitchen gloves because beetroot red is a bit hard to remove from your hands.
In the coming days, I will show you what I have prepared with this fresh beetroot pasta… and I’m sure you will love it too.
READ THE TIPS AND FAQs BELOW THE RECIPE.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 116.80 (Kcal)
- Carbohydrates 22.57 (g) of which sugars 2.13 (g)
- Proteins 4.95 (g)
- Fat 1.11 (g) of which saturated 0.41 (g)of which unsaturated 0.50 (g)
- Fibers 1.19 (g)
- Sodium 15.19 (mg)
Indicative values for a portion of 80 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
Fresh beetroot pasta
- 2 cups all-purpose flour
- 3.5 oz beetroot, cooked, boiled
- 1 egg (medium)
- 1 pinch fine salt
Tools
- 1 Mixer
- 1 Food Processor
Steps
– Roughly chop the beetroot, then blend it into a purée.
– Place the sifted flour, beetroot purée, and a pinch of salt in the mixer bowl.
– Briefly mix with the paddle, then add the egg and knead.
– Stop the machine as soon as the dough becomes a ball that the paddle struggles to knead.
– Let it rest in the fridge for half an hour wrapped in plastic wrap, then roll it out and work the pasta as desired.
Tips:
– Drain the beetroot well from its preservation liquid, otherwise the pasta will be too soft.
FAQ (Questions and Answers)
– I don’t have a mixer, how should I proceed?
– Make a well with the sifted flour on the work surface and place the beetroot purée, slightly beaten egg, and salt in the center. First briefly mix these three ingredients together, then slowly bring the flour towards the center and knead.
– What do you suggest for flouring the work surface?
– It’s better to use semolina as it is not absorbed by the dough.
