Pink tagliatelle with ricotta cream. Traditional and Thermomix recipe.
An excellent light and delicate first course, suitable for all ages. Ideal for an elegant first dish, all accompanied by a good glass of Lambrusco.
My little niece, who loves all shades of pink and white, was amazed as soon as I served them, but the rest of the family also greatly appreciated them.
I used pre-cooked beetroot to naturally color the pasta sheet, but if you want to change colors, you can use boiled carrots, pumpkin, or spinach in the same amount I indicated for the beetroot.
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 549.77 (Kcal)
- Carbohydrates 58.29 (g) of which sugars 4.13 (g)
- Proteins 27.98 (g)
- Fat 24.53 (g) of which saturated 11.45 (g)of which unsaturated 6.31 (g)
- Fibers 4.21 (g)
- Sodium 462.16 (mg)
Indicative values for a portion of 300 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
Pink tagliatelle with ricotta cream
- 1 2/3 cups all-purpose flour
- 3/4 cups buckwheat flour (semolina, plus extra for dusting)
- 2 eggs
- 1/2 cup beetroots, cooked, boiled (pre-cooked)
- 2 tbsps extra virgin olive oil
- 1 cup ricotta cheese
- 2/3 cup milk
- 3 1/2 oz Grana Padano DOP (or grated Parmesan)
- to taste salt
- to taste pepper
- to taste nutmeg
Pink tagliatelle and ricotta cream
Tools
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pot
Steps
Pink tagliatelle and ricotta cream
Place the red beetroot, cut into pieces, eggs, and olive oil in the blender. Blend until smooth.
Make a well with the two types of flour, wear gloves to avoid staining your hands pink with the beetroot, make a hole in the middle and gradually pour in the blended mixture.
Using a fork, mix starting from the center outwards until you reach the edges.
When the mixture has completely absorbed the liquid, continue with both hands.
If using a stand mixer or pasta machine, place all ingredients together and mix according to your appliance’s instructions.
Once you have a smooth and homogeneous dough, wrap it in plastic wrap. Let it rest at room temperature for 15 minutes.
If using a pasta machine, cut the dough into 4 pieces and…
pass them one by one through the rollers of the pasta machine, from the widest to the thinnest, and finally in the tagliatelle cutter.
If instead you want to use a rolling pin, leave the dough whole, and start flattening it from the center outwards until it is very thin, then roll it onto itself, dusting with flour.
Once you have a roll, use a knife to cut the pasta sheets into the desired size. Remember to dust with semolina flour every time you add tagliatelle to the tray.
Put water for the pasta on the stove and meanwhile prepare the ricotta sauce. Place the warm milk, ricotta, salt, and pepper in your blender, and blend for 2 minutes. Scrape down with a spatula and add the grated Parmesan, mix for 1 minute.
Cook the pasta in abundant salted water with a tablespoon of seed oil to prevent the pasta from sticking.
As soon as the pasta is cooked, drain it, reserving a ladle of cooking water, transfer it to a bowl, and add the ricotta sauce, mix and…
serve with a little black pepper on top. Here are the Pink Tagliatelle with Ricotta Cream ready.
Place the red beetroot, cut into pieces, eggs, and olive oil in the Thermomix bowl. Chop 1 min. speed 8. Scrape down with a spatula and add the two flours, knead: Dough / 2 min.
Transfer the dough to the work surface, compact it with your hands until smooth and homogeneous, and wrap it in plastic wrap. Let it rest at room temperature for 15 minutes.
Now that the pasta has rested, cut the dough into 4 pieces and pass them one by one through the rollers of the pasta machine, from the widest to the thinnest and finally through the tagliatelle cutters.
If you want to use a rolling pin, leave the dough whole, and start flattening it from the center outwards until it is very thin, then roll it onto itself dusting with flour. Once you have a roll, use a knife to cut the pasta sheets into the desired size.
For the Ricotta Sauce, place the milk, ricotta, salt, and pepper in the Thermomix bowl. 2 min, 98°F speed 2. Scrape down with a spatula, add the grated Parmesan, and mix 1 min, speed 3.
Cook the pasta in abundant salted water with a tablespoon of seed oil to prevent the pasta from sticking.
As soon as the pasta is cooked, drain it, reserving a ladle of cooking water, then transfer it to a bowl, and add the ricotta sauce.
Mix and serve with a little black pepper on top.
With the help of our friend Thermomix, we made Pink Tagliatelle and Ricotta Cream.
Pink tagliatelle with ricotta cream. The tagliatelle must be well-floured to be stored in the fridge for up to 3 days and in the freezer for up to 3 months. No need to defrost them before using.
The ricotta cream must be made at the moment, and you can replace it with béchamel sauce.
To enrich this dish, you can grate some truffle flakes over it.
