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