Components
- One beetroot
- 11/3 cups of wheat flour (tea cup measurement)
- one egg
- oil extracted from olives
- flour from wheat to dust the countertop
Ready state
- Set the oven to 200 °C (moderate heat). Remove the skin from the beet and slice it in half.
- Cut a large sheet of foil, place the beet in the middle, drizzle with a little olive oil, bring the edges together, and fold the foil to create a pouch. Bake in the oven for approximately 30 minutes, or until the beet is tender.
- Carefully open the papillote to avoid steam burns and allow the beet to rest for 5 minutes while you separate the other ingredients. In a mixer cup or blender, combine the roasted beet and egg, then blend until well shredded and a puree is formed.
- In a bowl, put the flour and create a well in the middle, resembling a “volcano.” Place the beetroot mixed with the egg in the center and begin stirring with a fork, moving from the center outward. Use your hands to knead until all the flour is incorporated and a dough ball forms. Move the dough to a lightly floured surface and knead until it becomes smooth. Note: depending on the size of the beetroot, you might need to add a bit more flour gradually while kneading if needed.
- Wrap the dough in plastic wrap and allow it to rest for 20 minutes to reduce its elasticity when rolling it out.
- Dust the work surface with wheat flour and split the dough into two equal parts to make it easier to roll out. Using a rolling pin, roll out one portion of the dough until it is thin, sprinkling wheat flour as needed to prevent sticking. Cut and shape the dough into your desired form: tagliatelle, lasagna sheets, pappardelle, or even for stuffing. If you like, you can use a pasta machine to roll it out. Repeat the process with the remaining portion of dough.
- Bring a large pot of water to a boil over high heat. Once boiling, add 2 tablespoons of salt, then add the dough and stir gently to separate. Cook for about 2 minutes, or until al dente. Drain and serve with your favorite sauce.
Punto de congelación
You can freeze the uncooked beet noodles and prepare the sauce when ready to serve. To do this, place the raw tagliatelle divided into portions in a baking dish (avoid rolling the strands to prevent breaking during cooking) and put it in the freezer to set. Once frozen, transfer the noodles to a suitable food bag or airtight container and keep them in the freezer for up to three months.
To prepare, immerse the noodles (straight from the freezer) into salted boiling water.
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If you choose to cook beet in an Air Fryer, pour 2 tablespoons of water into the papillote and cook at 200 °C for approximately 40 minutes.
