Fresh beetroot tagliatelli

Fresh beetroot tagliatelli


1 person made this

This pasta doesn't taste at all like beetroot, but it dies give the pasta an amazing pink colour. I made tagliatelli, but you can make tis into anything really, why not try some pink tortellini?

pastapioneer Western Australia, Australia

Serves: 2 

  • 1 egg
  • roughly an egg-sized amount beetroot
  • 200 grams plain flour
  • semolina flour to dust.

Preparation:40min  ›  Cook:3min  ›  Extra time:1hour resting  ›  Ready in:1hour43min 

  1. Begin by combining the beetroot an egg in a blender, make sure the beetroot is well liquified otherwise the pasta will have lumps of beetroot in it.
  2. Make a well out of the flour and pour the beetroot mix inside.
  3. Knead the beetroot, flour and eggs together until they form a soft dough.
  4. Roll the dough out to roughly 2 millimeters sing the semolina flour to dust. Then slice the dough into centimeter wide strips.
  5. Put into a pot full of boiling water and cook of around 3 minutes or until cooked.


If you don't want to use the pasta straight away you can dry the pasta and cook it like the store-bought stuff.

See it on my blog

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