Traditional recipes

Beetroot Tagliatelle

Beetroot Tagliatelle

Beetroot Tagliatelle Recipe of of 03-05-2015 [Updated on 04-09-2017]

The beetroot tagliatelle with speck and mushrooms are a refined dish, delicious and quite simple to make, perfect for this Sunday in May lunch;) I had already shown you how to make the dough to make fuchsia pasta and how I had it used the first time, to make beetroot ravioli, today it was the turn of these tagliatelle, super! Girls I want to dedicate today's recipe to Lucrezia, a girl who follows the blog and who lives here in Geneva, yesterday reading on my Swiss weekend blog, she sent me a message, we met and we spent a beautiful evening together, with her boyfriend and his friends, it was really nice, and I thank her for the wonderful evening spent together;) Today we go home, so I leave you to the recipe and go to prepare the last things before leaving, a big kiss and happy Sunday; *

Method

How to make beetroot tagliatelle

Prepare the beetroot puree by blending it with an immersion blender.
Put the flour in a bowl, make a hole in the center and put the egg, salt and beetroot puree.

Knead starting from the center, gradually absorbing all the flour.

Knead until the dough is smooth and homogeneous in color.

Make a ball, cover it with a cloth and let it rest for 30 minutes.

Now divide the dough into several pieces, flatten each one and with the help of a rolling pin or with the puff pastry roll it out until you get thin sheets.

Put the sheets on a lightly floured surface.

Take one sheet at a time, cover it with a veil of flour and close it in a package.

Now cut into strips.

Unroll the beetroot tagliatelle on a pastry board and let them dry.

Now prepare the sauce, soak the porcini mushrooms in hot water, then brown them in a pan with a knob of butter, adding the diced speck.

Cook for 7-8 minutes then add the fresh cream and season with salt and pepper.

Cook the tagliatelle in abundant salted water.

Drain them al dente and pour into the pan with the sauce.

Serve the beetroot tagliatelle with speck and porcini mushrooms on the plates, adding a sprinkling of fresh pepper.

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