Pink Pasta
Well, we’ve already done green pasta, so now it’s time for a new, crazy colour to make pasta dinners more fun!
What is nature’s best food colouring?
Arguably, beetroot. That baby will colour things you don’t even want to colour (like your fingers and your apron) - so let’s put it to use by colouring an otherwise fairly bland looking (but amazing tasting) food; pasta.
Pink Pasta
For 2 people
Time: Prep 25 mins | Cook time 3-5 mins
100g beetroot
1 large egg
1 pinch of salt
200g plain flour (you might need a bit more so be ready with it!)
Alternatively a splash of olive oil (to soften the dough if needed, or to splash over when done! Yum!)
Instructions
Preheat the oven to 200ºC (390ºF). Chop the beetroot in to chunks and roast it in the oven for 15-20 minutes. Let it cool down a bit and then blend it in a food processor to make a purée/paste. Mix the purée with the egg and salt, until it’s all smooth.
On a dry kitchen surface, or - I must admit I prefer - in a bowl, place the flour and then make a well in the middle to add the beetroot mix to. Use a fork and slowly, but steadily mix the purée in with the flour to make a pasta dough. If it feels a bit too wet, you can add a bit more flour. When it’s all well mixed, knead the dough until it is nice and smooth and even. Cover the dough with cling film and leave it to rest in the fridge for about half an hour.
There’s your pasta dough! You can roll it out thin with a rolling pin and cut it in to tagliatelle strips, or use a glass to cut out round shapes which you then can fill with anything you like for some tortellinis - or even have nice, pink lasagna sheets! Depending on what you are making the cooking time may vary, but this pasta will cook very quickly, probably in 3-5 minutes if you boil it. You can always take a bit out and taste it to make sure it’s cooked through but still al dente.
Did you have fun making the pink pasta? How did it turn out? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
