Ingredients

The following ingredients have 6 Servings
  • 7 oz (200g) beetroot
  • 2 1/4 cups (350g) 00 flour
  • 1 egg
  • pinch of salt
  • 1 tsp olive oil

Instruction

  • Preheat the oven to 180°C/350F/gas mark 4. Drizzle the beetroot in a little olive oil and sprinkle with a little salt. Wrap in tin foil and roast in the oven on a tray for 1 hour or until a knife can be inserted easily. Remove the skin, cut into quarters and leave to cool. Once cooled add to a bowl and blitz to a smooth puree using a handheld blender.
  • Add the flour and salt to a large mixing bowl (you can also do this on a clean work surface). Make a well in the middle and add the egg and beetroot puree. Beat the egg and beetroot with a fork whilst incorporating the flour.
  • Once the dough starts to come together, start using your hands and knead the dough on a work surface for 10 minutes, use as less extra flour as possible.
  • Cut the dough in half, if you can see tiny air bubbles the pasta is ready. Reshape into a ball and cover in cling film. Let it rest for at least 30 minutes before using or place in the fridge until you're ready to use it.