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Why is it working
- Using the higher ratio of egg yolk and egg whites, it provides a delicious, rich dough, with classic Italian taste and texture.
- The installation of cooked and pureed beets provides a bright pink shade of dough.
- Hand kneading allows optimal checking the quality of the dough.
Winter can be a dark and boring time. In order to make the dinner an eye -catching color, consider the source and puree of the beet and incorporate them into a fresh egg dough dough. The dough obtained has a neutral taste; Use it as if you regularly do dough and pair it with your favorite sauces. If you want the dough to have a more pronounced flavor, roll them in olive oil, salt and pepper, roll them with fresh herbs such as rosemary or thyme foil, then bake them at 375 ° F (190 ° C) They are not soft, approx. An hour. After they are cool, peel and puré with a food processor and continue with the second step of the recipe below. The dough will be as pink, but the fried beet will give it an earthly sound.
April 2015
This beautiful pink pasta has a secret ingredient
Cooking method
(Keep on the screen awake)
To the beet puree:
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2 small beet (approximately 7 ounce), rinsed and cut
For the dough:
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10 ounce universal flour (283g; 2 1/4 cup)
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5 yolk From 5 large egg
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1 large egg
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4 tablespoon Beet puree (See notes)
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1 teaspoon Diamond crystal kosher saltPlus more to salt the water; For table salt, use half a quantity
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Bring a pot of water. Add rinsed and cut beet and cook until easily pierced with a fork, approx. 40-45 minutes. Drain and let it cool. Pull the beets and puree with a hand mixture or food processor until smooth.
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To prepare the dough: Pour flour on a hill on a large, clean work surface. Make a well in the middle of approx. 4 inches wide. Pour all eggs, egg yolks, beet puree and salt into the well and thoroughly with a fork. When combined, gradually add the flour into the eggs until a damp, sticky dough develops.
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Use a bench to scrape off the excess dough from the fork and fingers. Start folding the additional flour into the dough with the bench, turning the dough about 45 degrees until the dough feels firm and dry and can form a cancerous ball for 2-5 minutes.
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Press the corner of your hand into the dough ball, pressed forward. Rotate the ball by 45 degrees and repeat. Continue until the dough develops a smooth, elastic texture like a solid play-doh ball. If the dough feels too wet, add flour in 1 teaspoon steps. If the dough feels too dry, add water slowly with a spray bottle.
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Wrap the dough ball tightly in plastic packaging and relax on the worksheet for 30 minutes.
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To roll the dough: In the meantime, put a parchment paper on a tray or cutting board and powder with flour. The Unwrap Pitart was dough and cutting a quarter. Set one quarter to the work surface and rewrite the remaining dough. A roller scraping a quarter of the dough is approx. Cut it into a thick oblong shape of 1/2 inches.
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Set the dough maker for the widest setting and pass the dough on the machine three times on this setting.
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Place the dough on a work surface with slightly flour. Fold both ends so that they meet in the middle of the dough and then fold the dough in half, where the endpoints meet and try not to incorporate too much air into the folds. The rolling tap uses a flat dough to 1/2 inches thick. Pass through the rollers another three times.
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Narrow the setting with 1 cut and repeat step 8. Repeat again (the dough should have passed the third wider setting now). Continue the dough through the rollers, reducing the thickness by 1 until it reaches the desired thickness. Now you need to be very delicious and flexible and slightly translucent.
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Place the rolled dough on a work surface or baking sheet, which is slightly powdered with flour or parchment paper, folded the dough as needed to fit; Sprinkle with flour or line with the parchment between the folds to prevent sticking.
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Cover the dough with plastic packaging or a kitchen towel to avoid drying, then repeat 6-10. If you make a dough, cut the dough into 12-14 inch segments.
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To cut the dough: Set the dough to adjust the dough chosen. Working at a time by working a dough segment, feeding the dough through dough cuts. As an alternative, cut the folded dough by hand with a chef knife to make the desired dough width.
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Divide the dough into some portions, lightly powder flour and curl the nest. Place on the parchment lined rim baking sheet and carefully cover with the kitchen towel until ready for cooking. The dough can be frozen directly on the baking sheet, transferred to a zipper-closing freezer bag and stored in the freezer for up to three weeks before cooking. Cook the frozen dough directly from the freezer.
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To cook: Pull a large pot of salted water for rolling boiling. Add the dough, gently mix with a wooden spoon, chopstick or cooking fork, and cook it at regular intervals until the dough is set with a definite bite, approx. 1/2-2 minutes. Drain, throw it away with sauce and serve.
Special equipment
Dough machine, bench, rolling tap
Note
For a pasta that has a more vibrant flavor, raw beet in olive oil, salt and pepper. Wrap them with rosemary or thyme foil, then bake them into the oven at 375 ° F until gentle (about an hour). You can add a small amount of lemon juice or shells, spices, garlic or even cheese to the layered flavors to the dough.