Please note orders placed from 11/04/2024 will be affected by our annual stocktake and will be shipped from April 22nd. We appreciate your patience.
Close account popup

sign in

or sign in with

reset your password

Ingredients

  • 1 large (about 250g) fresh unpeeled beetroot, cut into quarters
  • olive oil spray
  • 2 tbs water and 2 tsp white vinegar
  • 350g plain flour
  • salt flakes and freshly ground black pepper
  • 3 large eggs
  • 2 tsp olive oil
  • extra plain flour for dusting
  • pasta sauce, for serving

Method

  1. Preheat oven to 200C (180C fan forced) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water and vinegar to a smooth sauce.
  2. Attach the flat beater and mixing bowl to the stand mixer. Add the flour, salt and pepper, eggs, oil and 2 tbs only of the beetroot puree to the mixing bowl.
  3. Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed.
  4. Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices.
  5. Attach the pasta roller to the stand mixer. Dust the roller and pasta lightly with a little extra flour.
  6. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4 for each roll.
  7. Remove the lasagne sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta.
  8. Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Feed each sheet into the cutter. Lay the tagliatelle onto a lightly floured surface or pasta stand.
  9. Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until just tender. Drain well and immediately toss with your favourite pasta sauce.

Tips

  • The pasta is softer with the beetroot added, handle gently.
  • Flour the pasta and roller / cutter regularly to prevent sticking.
  • High protein flour often labelled bread /pasta flour is available from good supermarkets and produces superior pasta.