Even grandma Pina sometimes changes her tagliatelle! I tried to change the color of the pasta by adding oven-cooked beetroot. The Beetroot Tagliatelle with Walnut Sauce is a first course with a beautiful almost red color, also suitable for the Christmas period. It is very easy to make and has a scenic result, try it with me!
Recipe from 12/09/2017 Updated
Other tagliatelle recipes
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 525.25 (Kcal)
- Carbohydrates 51.73 (g) of which sugars 5.22 (g)
- Proteins 16.54 (g)
- Fat 28.57 (g) of which saturated 3.18 (g)of which unsaturated 3.91 (g)
- Fibers 3.53 (g)
- Sodium 385.65 (mg)
Indicative values for a portion of 240 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
- 1 cup all-purpose flour
- 3 tbsps semolina flour
- 1 egg
- 1.4 oz beetroot (oven-cooked)
- 0.7 oz semolina flour (for the work surface)
- 3.5 oz walnut kernels
- 0.35 oz pine nuts
- 0.9 oz breadcrumb
- 0.55 cup whole milk
- 1 tsp marjoram (fresh or dried)
- 2 tbsps Parmesan cheese (grated)
- Half clove garlic
- 1 pinch nutmeg (grated)
- 0.07 oz fine salt
- 1 tsp extra virgin olive oil
Tools
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- Food scale
- Hand blender
- Bowl
- Pot
- Pasta machine
Steps
Use a knife to remove the skin from the beetroot. Cut it into pieces, place it in a blender with the egg and blend. Sift the flours and mix them, add the beetroot and egg mixture, and knead until you get a smooth and elastic dough. Let it rest in the fridge for 30 minutes.
While the dough rests, place the bread crumb soaked in milk, pine nuts, marjoram, nutmeg, and garlic in a bowl. Blend with a hand blender, add the walnut kernels with or without skin, I leave it (keep 2 or 3 for decoration), and continue blending everything. Add the oil and Parmesan cheese and mix the sauce. Pour into a bowl and keep the Walnut Sauce covered until ready to use.
After resting, roll out the dough starting from the first notch until you reach the third last one, and let it dry for 5 minutes. The thickness is 0.08 inches and the width is 0.4 inches. Sprinkle with a little semolina and pass through the tagliatelle roller. If you prefer to do it by hand, fold the dough over itself and cut the strips with a knife. Let them dry.
When the water boils, add the salt, a tablespoon of oil, and pour in the tagliatelle. Cook for 5 minutes and drain. Dress with the walnut sauce, add a little cooking water, and serve the Beetroot Tagliatelle with Walnut Sauce on plates, garnishing with reserved and chopped walnut kernels.
