Beetroot Pasta

 
 

What you need:

Pasta

  • 150g beetroot, trimmed, peeled and rinsed

  • 200g flour

  • 1 large eggs

  • ½ tsp salt

Goats Cheese Mousse

  • 200g Goats cheese

  • 6-8 Tbsps. Full cream milk

  • 250ml whipping cream

Garnish

  • 200g walnuts

  • Handful fresh basil, torn

What to do :

Bring a large pot of water to a boil, add beets and cook until tender, (40-45 minutes).

Drain and let cool then purée with a hand-blender or food processor until smooth.

Add flour, salt, egg and beetroot puree to a  stand mixer and using the dough hook, knead until dough forms.

Knead dough until it is smooth with an elastic texture like a firm ball of Play-Doh.

If dough feels too wet, add flour 1 teaspoon at a time or if dough feels too dry, add a teaspoon of beetroot puree at a time.

Wrap ball of dough tightly in clingwrap and rest at room temperature for 30 minutes.

While dough is resting, make the Goats Cheese Mousse & Roasted Walnuts

Mix the goat’s cheese and milk together in a bowl.

In a separate bowl, whip the whipping cream until stiff.

Fold cream into goat’s cheese mixture until well combined, then set aside.

Heat your oven to 180°C, spread walnuts in a single layer on a baking sheet.

Roast for 10-12 minutes, tossing the nuts occasionally to ensure even cooking.

Nuts are done when they appear a shade darker and smell toasty.

Remove from oven and set aside.

Lightly dust a clean work surface with flour, then unwrap rested dough and cut into quarters.

Set one quarter on work surface and re-wrap the remaining dough.

With a rolling pin, flatten the quarter of dough into an oblong shape about 2.5cm thick.

Set pasta maker to widest setting and pass dough through the machine at this setting 3 times.

Place dough on a lightly floured work surface, fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.

Using a rolling pin, flatten dough to 1.5cm thick, then pass through the rollers 3 more times.

Narrow the setting by 1 notch and repeat.

Repeat once more (the dough should now have passed through the third widest setting).

Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.

It should now be very delicate and elastic to the touch, and slightly translucent.

Adjust pasta machine to noodle setting of your choice and feed dough through the pasta-cutter.

Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest.

Place on a lined baking sheet and gently cover with a kitchen towel until ready to cook.

Repeat the rolling and cutting steps with the remaining dough.

Bring a large pot of salted water to a boil.

Press the remaining beetroot puree through a sieve to extract the juices, add 2-3 tablespoons of the beetroot juice to your pasta water.

Add pasta, stir gently with a wooden spoon or fork, and cook, for about 2 minutes (taste during cooking, pasta should have a definite bite to it).

Drain pasta, then toss with goats cheese mousse, roasted walnuts and torn basil, and serve.



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