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.
- 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.
- 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