Tagliatelle With Beetroot Recipes

BEETROOT TAGLIATELLE

Steps:

• For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Pasta Roller Attachment
• Pre heat oven to 200°C (180°C) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water & vinegar to a smooth sauce
• Attach the flat beater and mixing bowl to the standmixer. Add the flour, salt and pepper, eggs, oil and 2 tablespoons only of the beetroot puree to the mixing bowl
• Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed
• Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices
• Attach the pasta roller to the standmixer. Dust the roller and pasta lightly with a little extra flour
• Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting 2 then 3, then 4 for each roll
• Remove the lasagna sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta
• Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Feed each sheet into the cutter
• Lay the tagliatelle onto a lightly floured surface or pasta stand
• Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until jut tender. Drain well and immediately toss with your favorite pasta sauce

TAGLIATELLE WITH SHREDDED BEETS, SOUR CREAM, AND PARSLEY

Steps:

• Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

TAGLIATELLE WITH BEETROOT

Steps:

• preheat the oven to 400°F.
• wipe the beets clean,season then wrap them in aluminum foil with the cinnamon stick and roast for 45 mins or until soft.
• cool, unwrap and peel then chop up into 1/2 in dice.
• fry the shallots and garlic in oil until soft, add the wine, bring to the boil and reduce by 2/3rds.
• add the chicken stock and return to the boil, reduce by about 1/2.
• add the beets and sour cream, return to the boil and reduce to a thick sauce.
• Fold in the dill and horseradish, spoon over pasta and serve with the parmesan shavings.