favorite
print
like
Serves
US | Metric
Ingredients
Beetroot Tagliatelle
  • 2 Medium Raw Beetroots
  • 200 g 00 Flour
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 2 Large eggs
  • 1 Large egg yolk
  • 400 ml Beetroot juice
For the sauce
  • 50 ml Olive oil
  • 2 Garlic cloves
  • 1 Red chilli de-seeded and halved
  • 1 Small handful of basil leaves
  • 100 g Feta cheese
  • 35 g Walnuts
Beetroot Tagliatelle, Feta & Walnuts Beetroot Tagliatelle, Feta & Walnuts

Beetroot Tagliatelle, Feta & Walnuts

We love pasta. We love beetroot. Combine the two and you've got yourself seriously tasty little dish. Super light but packed with flavour, this has to be a new favourite of ours!

Prep 1 hour
Total 3 hours

Beetroot Tagliatelle:

  • Pre-heat the oven to 180℃ .
  • Toss the raw beetroot in olive oil and a little salt. Tightly wrap in foil and place in the oven on a baking tray for 45 minutes.
  • Once cooked remove, unwrap and leave to cool. Once cooled, peel the skin from the beetroot, quarter and blitz in a food processor until pureed.
  • Add the 2 eggs and egg yolk and blitz again until fully combined.
  • Now add the sifted flour and salt and blitz again until a dough forms.
  • Place the dough on a lightly floured surface, knead for 5 mins until smooth. Wrap tightly in clingfilm and leave in the fridge for 2 hours before cooking.
  • Once chilled, divide the dough into 4 pieces. Roll each piece through the pasta machine, moving to a thinner setting each time until its about 1mm thick.
  • Attach the tagliatelle cutter to the pasta machine and roll the dough through it to create the ribbons. Leave them to dry out on a rack for 20 mins before cooking.
  • To cook, add the beetroot juice to a pan with 200 ml of boiling water and bring to the boil. Add the pasta and cook for 4 minutes. Cooking in the beetroot juice intensifies both the colour and the taste.

For the sauce:

  • To a small saucepan add the oil, garlic, basil leaves and chilli and leave on the lowest heat for 15 mins to infuse. Turn off the heat and leave to one side until needed.
  • Place the walnuts on a baking tray and lightly toast in the oven for 10 minutes.
  • When ready to serve, remove the garlic, basil and chilli from the oil and toss in the pasta until evenly coated. Stir through the walnuts and crumbled feta.

To plate:

  • Add the pasta to a pasta bowl, crumble over extra feta and walnuts just before serving and garnish with any left over basil leaves.
Beetroot Tagliatelle, Feta & Walnuts Beetroot Tagliatelle, Feta & Walnuts

Beetroot Tagliatelle, Feta & Walnuts

We love pasta. We love beetroot. Combine the two and you've got yourself seriously tasty little dish. Super light but packed with flavour, this has to be a new favourite of ours!

favorite
print
like
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Beetroot Tagliatelle
  • 2 Medium Raw Beetroots
  • 200 g 00 Flour
  • 1 tbsp Olive oil
  • 1 tsp Salt
  • 2 Large eggs
  • 1 Large egg yolk
  • 400 ml Beetroot juice
For the sauce
  • 50 ml Olive oil
  • 2 Garlic cloves
  • 1 Red chilli de-seeded and halved
  • 1 Small handful of basil leaves
  • 100 g Feta cheese
  • 35 g Walnuts

Beetroot Tagliatelle:

  • Pre-heat the oven to 180℃ .
  • Toss the raw beetroot in olive oil and a little salt. Tightly wrap in foil and place in the oven on a baking tray for 45 minutes.
  • Once cooked remove, unwrap and leave to cool. Once cooled, peel the skin from the beetroot, quarter and blitz in a food processor until pureed.
  • Add the 2 eggs and egg yolk and blitz again until fully combined.
  • Now add the sifted flour and salt and blitz again until a dough forms.
  • Place the dough on a lightly floured surface, knead for 5 mins until smooth. Wrap tightly in clingfilm and leave in the fridge for 2 hours before cooking.
  • Once chilled, divide the dough into 4 pieces. Roll each piece through the pasta machine, moving to a thinner setting each time until its about 1mm thick.
  • Attach the tagliatelle cutter to the pasta machine and roll the dough through it to create the ribbons. Leave them to dry out on a rack for 20 mins before cooking.
  • To cook, add the beetroot juice to a pan with 200 ml of boiling water and bring to the boil. Add the pasta and cook for 4 minutes. Cooking in the beetroot juice intensifies both the colour and the taste.

For the sauce:

  • To a small saucepan add the oil, garlic, basil leaves and chilli and leave on the lowest heat for 15 mins to infuse. Turn off the heat and leave to one side until needed.
  • Place the walnuts on a baking tray and lightly toast in the oven for 10 minutes.
  • When ready to serve, remove the garlic, basil and chilli from the oil and toss in the pasta until evenly coated. Stir through the walnuts and crumbled feta.

To plate:

  • Add the pasta to a pasta bowl, crumble over extra feta and walnuts just before serving and garnish with any left over basil leaves.