Vegan Beetroot & Semolina Pasta Dough
This vibrant and pink pasta gets its color from beetroot powder. What I like about the powder is it lends itself to color the pasta without adding too much of a beet flavor.
This dough works best for shaped semolina pasta and can be used in place of our semolina pasta dough.
If you want a more pronounced beet flavor in the pasta you can blend up some beets and add it to the liquid when mixing the dough.
One thing to note if this dough requires slightly more hydration due to the beetroot powder. I find 55% works better than the normal 50% for semolina.
For portioning, I do 100g of flour for 2 people for a starter. For a main course, I do 100g per person.
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- 200 g Semola (semola di gran duro rimacinata)
- 110 g Water (warm)
- 1 tbsp Beetroot powder
- Prepare the pasta dough
Weigh out your flour and water, making sure the water is very warm. Place in the beetroot powder and mix together in a bowl into a shaggy dough starts to form.
- Knead the dough
Place the dough on a wooden cutting board or counter and knead for 10 minutes.
- Let the dough rest
Cover the dough and let rest for at least 10 minutes to hydrate.