Coloured pasta flavoured with vegetables
500g '00' grade flour (Shipton Mill)
100g semolina (Shipton Mill)
1large beetroot bulb or 2 large carrots or large handfull of spinach
Roast beetroot or carrots for 1 hour in oven 170c. Alternatively wilt spinach. Blend in a food processor and leave to cool.
Mix flour, semolina and salt together. Mix in eggs and vegitable mixture (as above). Mix using a dough hook for about 7 mins. Leave to rest for 30 mins before passing through pasta rollers. Folding and passing back through about three times or until dough is smooth. Continue to feed through pasta rollers for each setting until dough is desired thickness. Finally pass through a tagliatelli roller. Leave to rest for 10 mins then cook for about 4 mins.
Added by: Marah Wilson
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.