Roasted beet pasta
Roast
Italian cuisine
Roasting
Beetroot is not on the list of my favourite food. But these deep purple-red beets are really good for eye-catching savoury dishes. My favourite dish is roasted beet pasta. Some people think making fresh pasta is a complicated work, but turns out making pasta from scratch is not as hard as you think. Of course making this roasted beet pasta not as simple as boiling store-bought pasta. But all the effort will be paid off once you tried this pasta. Think about roasted beet flavoured with rosemary, thyme or even garlic infused to the chewy pasta. Not only it will give vibrant colour, but the roasted beet will give balance flavour instead overwhelmingly taste of beet. Roasted Beet Pasta Ingredient Roasted Beet 2 medium red beet, rinsed and trimmed 2 tablespoon olive oil salt rosemary or thyme, optional Pasta Dough 300 gr all-purpose flour 3 egg yolk 1 large egg 1 tbsp olive oil salt Direction Toss beet with oil and a large pinch of coarse salt. Wrap the beets and rosemary/thyme in a foil. Roast beet in a 200c until tender, for about 45 minutes to 1 hour. Remove beet and allow it to cool. Peel beets and puree in a …
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