Coloured Pasta

Ingredients

500g '00' grade flour (Shipton Mill)

100g semolina (Shipton Mill)

5 eggs

12g salt

1large beetroot bulb or 2 large carrots or large handfull of spinach

Method

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.

 


Tags: Pasta photowinner1406

Added by: Marah Wilson

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