Beet Pasta Dough

 


  • 450 g wheat flour
  • 100 g fine semolina (Semolina)
  • 2 eggs
  • 2 egg yolks
  • 120 g beetroot puree (Baked and blended)
  • 1 teaspoon of salt


Take the flour in a deep bowl. Add fine semolina and mix. Make a well in the middle and break the eggs.

Add salt and beet puree and knead well until you get a hard and smooth dough.

Divide the dough into 2 equal portions and roll them out thinly on a floured surface. Lightly flour the dough, fold it 3 fingers thick and cut it as thin as you want. Open and extend the cut rolls.

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