Pink Beet Goat Pasta (Print Version)
# Ingredients:
→ Beet Blend
01 -
2 fresh, medium-sized red beets (raw, scrubbed clean)
→ Reddish Dough
02 -
30g (2 tablespoons) roasted beet blend
03 -
1 big egg (55g)
04 -
2 egg yolks (30g total)
05 -
200g (roughly 1⅓ cups) fine flour ('00' or regular all-purpose)
→ Pinkish Dough
06 -
15g (1 tablespoon) roasted beet blend
07 -
Eggs, lightly whisked (70g or about 1½ large eggs)
08 -
2 egg yolks (30g total, large)
09 -
200g (around 1⅓ cups) fine flour ('00' type or plain all-purpose)
→ Creamy Filling
10 -
8 ounces (225g) full-fat ricotta cheese
11 -
6 ounces (170g) soft goat cheese
12 -
2 ounces (55g) Parmigiano-Reggiano, grated finely
13 -
Minced chives (about 2-3 tablespoons)
14 -
Zest from 1 small lemon
15 -
Lemon juice (add a little if you'd like)
16 -
Salt and black pepper, adjust to taste
→ Toppings
17 -
1 stick (115g/½ cup) of unsalted butter, chilled and cut into chunks
18 -
½ cup (50g) raw walnut halves
19 -
Fresh mint sprigs
20 -
Dill tips
21 -
Chives, chopped finely
22 -
Fine salt
# Instructions:
01 -
Put trimmed beets in a covered dish with water and roast for 45-60 minutes at 400°F. Once soft and warm, peel them, slice, and blend until smooth.
02 -
Combine your preferred beet blend with eggs and yolks. Slowly add flour by hand or in a processor. Set it aside to rest for 30 minutes up to 2 hours.
03 -
Blend cheeses until creamy. Season with salt, peppers, zest, and add chopped herbs. Keep in a piping bag in the fridge for later.
04 -
Roll out your dough and press into 1½-inch round shapes using a fluted cookie cutter.
05 -
Melt pats of cold butter in some reserved pasta water on low heat, whisk until it turns creamy. Add salt to taste.
06 -
Boil pasta rounds for 2½-3 minutes, move them into the buttery sauce. Top with walnut chunks and fresh herbs to serve.
# Notes:
01 -
Raw, fresh beets are essential to achieve vibrant colors.
02 -
This dough recipe gives enough for two people; double amounts to feed four.
03 -
Stuffing can stay in the fridge for up to three days.
04 -
Store beet blend in the freezer for as long as three months.