Supplies
- Plain Pasta:
- 165g ‘00’ Flour
- 80g Semolina Flour
- 4 Egg Yolks
- 5 Tbsp Olive Oil
- 50-100ml Water
- Beetroot Pasta:
- 4 Tbsp Pureed Beetroot
- 245g Bread Flour
- 4 Egg Yolks
- 5 Tbsp Olive Oil
- 25-50ml Water
Steps
- To make the plain pasta, add the flours, egg yolks and olive oil to a bowl and whisk together with your hands to make a shaggy dough. Slowly add the water, adding just enough until all the flour is absorbed.
- Knead for 5m until you have a smooth, stretchy dough.
- Repeat the process with the beetroot pasta, adding the pureed beetroot along with the flour at the start of the process.
- Shape each dough ball into a flat circle and wrap in cling film. Chill in the fridge for
- at least an hour. Once chilled cut each ball of dough in half and roll it out out using a pasta machine until it is thin enough - usually setting 6/7 on your machine. Use a rolling pin if you don’t have a machine.
- To make the polka dot, using the end of different sized round piping nozzles that you have lightly floured, cut holes all along the beetroot pasta. Lightly brush the pasta with a bit of water and then lay the plain pasta sheet over the top of the dots. Press the sheets together using a rolling pin.
- Shape into farfalle, tagliatelle and pappardelle and then use as needed.