Monday, November 14, 2011

Pink Home MadeTagliatelle Served With Home Made Pesto


Before
After
Some days you wake up from the correct side of the bed and sometime you wake up from the wrong. Well...today apparently I woke up from the correct side. Why do I say that?? Because the pink pasta I made came out perfect and would like to share with you exactly what I did for them to come out so good...

I began with 575 gms. pasta and ended up with the same weight in ready to boil Tagliatelle..  There were no losses. 
You will need.
Serves 5 - 6
-  500 gr all purpose flour.
-  4 medium sized eggs weighing from 53 to 63 gr per egg.
-  1 egg yolk of the same weight eggs.
-  ¼ cup scant beetroot juice. Meaning ¼ cup minus a little bit.
-  Pinch of salt.
-  Mixer with the "S"attachment.



Method:
-  Mix flour with the 4 eggs, the yolk, and the salt on low speed till the eggs and the flour roughly mix.
-  Add the beetroot juice and increase the speed a little.
-  As the paste begins to unify, increase speed and you will see that a beetroot juice gave a general pink, salmon color to the paste.
-  Increase speed to medium high and hold the mixer with the weight of your body (that 's what I have to do) so it does not end up on the other side of the kitchen!! This is where you are supposed to laugh!
-  Mix for at least 10 minutes until you are sure that the pink color is uniform and there are no white spots.
-  Collect paste, pat it into a ball shape, wrap in plastic wrap and refrigerate to let it rest and somewhat "prove" for about ½ hour.
-  Get your pasta machine ready, your work space ready with sprinkled flour all over it.
-  Cut a piece of the paste and start passing through the widest space between the rollers of the pasta machine.  Continue by decreasing the space between the rollers, until you reach a couple of notches before the end. The resulting tagliatelle must not be too thin or too thick.-  Once you have prepared all your flat pieces of pasta which you could use for lasagna, let them dry on the floured work surface.



-  Now, take each flat piece and run it through the wide cutter to make the tagliatelle or noodles. Taking each batch to a floured platter. As you drop them on the platter work through with your fingers to loosen up.   When finished let dry for about an hour.
-  Proceed to cook in lots of salted boiling water till they all come to the surface about 5-6 minutes.

-  Drain, serve in a nice pasta plate topped with tablespoons of home made pesto (my post dated April 7th
2011).  Enjoy this home made pasta made with beetroot juice.  Stelio




Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2