Beetroot Egg Pasta Dough
A festive beetroot pasta dough that is perfect for Valentines day or special occasions. I am a believer in natural pasta doughs and this one gets it lovely pink color from beetroot powder. There is only a small amount of powder which does not affect the taste.
This dough is perfect for ravioli and other filled pastas. The semolina (semola) flour adds texture and bite to the ravioli.
Serving size is for 2 people.
A beautiful pink dough made with beetroot powder. Perfect for ravioli and other filled pasta.
- 150 g Tipo 00 Flour
- 50 g Semola Flour (semola di gran duro rimacinata)
- 2 Eggs
- 2 tsp Beetroot powder
- 2 tbsp Water
- Prepare the pasta dough
Blend the eggs and beetroot powder until the powder is well incorporated.
Make a well with the flour, ensuring the sides are high enough to hold the egg mixture. Add the egg mixture to the flour and slowly mix. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
Knead the dough for 5 minutes or until elastic and smooth.
Wrap and set in the fridge for 30 minutes.
See gallery for detailed pictures.