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Deep Red Fresh Fettuccine

Deep Red Fresh Fettuccine

Knead in some puréed beets into your fresh pasta to give a brilliant red color.

Ingredients

Bread (strong) flour
450 g
Semolina powder
50 g
Whole egg
3
Water
15 g
Puréed beets
Net 230 g together with the eggs and water

Steps

1. Combine all the ingredients in a bowl and knead together until evenly blended and brought together. Let rest in the refrigerator for half a day.
2. Press in a pasta machine until about 70 cm long. Fold into thirds.
3.
4.
5. Rotate the folded pasta 90 degrees and run through the pasta machine.
6.
7. Fold the pasta into thirds.
8.
9. Gently roll it out to your desired thickness, then cut into 26 cm long strips.
10.
11. Run the pasta through a flour-dusted cutter.
12.
13. Use your middle finger to wind the pasta around clockwise, then arrange the balls in a shallow container.
14.
15. Let chill in the refrigerator for 2 days or freeze.

Story Behind this Recipe

This is a recipe from our restaurant, Porta Felice.