Red pasta dough
4 servings
90 minutes
Red pasta dough is a refined version of classic Italian dough, where the vibrant hue is achieved through beets. This recipe originates from traditional regions of Italy, where pasta is often enriched with natural ingredients for flavor and color. Beets add a gentle sweetness and earthy notes, making the dough perfect for fresh pasta. The finished dough can be used to make ravioli, tagliatelle, or even lasagna. It pairs wonderfully with light creamy or cheesy sauces and nutty notes that enhance its depth of flavor. The preparation process requires patience—the dough needs to rest to gain elasticity—but the result is worth the effort. It's an excellent choice for those looking to bring a bit of Italian culinary magic into their homemade pasta.
1
Boil the beetroot and peel it. Chop in a blender or strain through a sieve.
- Beetroot: 30 g
2
Combine flour, eggs, and butter. Add beet puree. Knead the dough.
- Wheat flour: 300 g
- Olive oil: 1 tablespoon
- Chicken egg: 3 pieces
- Beetroot: 30 g
3
Wrap the dough in plastic wrap and leave it for 1 hour.
4
Take out the dough and cut it with a knife or in a food processor.
