Once upon a time I decided to make beetroot powder so I could make red pasta dough with it. Beetroot powder allows to vary the colour and doesn’t water down the dough as much as beetroot juice does. It is as easy as making any other pasta dough but “Oh the colour”!
This beetroot spaghetti is topped with super creamy whipped ricotta and fresh basil to make it an absolute comfort food, a fancy mac & cheese almost.
Beetroot spaghetti with whipped ricotta and basil
Equipment
- Pasta machine
Ingredients
Beetroot spaghetti
- 300 g 00 flour
- 3 tsp beetroot powder
- 3 eggs
- 2 yolks
Whipped ricotta
- 250 g ricotta
- bunch of fresh basil
- 4 tbsp olive oil extra virgin
- ⅓ tsp salt
- 1 tsp dried garlic or 1 clove fresh
Instructions
To make the beetroot spaghetti
- Mix the dry ingredients (flour and beetroot powder) first, so you get an even colour.
- Add the eggs and egg yolks and slowly incorporate
- Knead for 20 minutes before putting in the refrigerator to rest
- Rest for 30 minutes in the fridge
- Knead for a few minutes before starting to roll it using your pasta machine
- I divided it in 4 peaces before the final spaghetti making
- Using the spaghetti cutter make the spaghetti
- Place the ready spaghetti on a floured baking parchment making little nests
To make the whipped ricotta
- In a food processor add all of the ingredients and pulse for a minute or two
- Taste test for salt
To mix all of the goodness together
- Boil the spaghetti until soft then drain
- Top with the whipped ricotta and fresh basil
