food, Recipes

Beetroot Tagliatelle

Styling Leana Schoeman; Photographs Graeme Wyllie


For the tagliatelle
  • 200g cake flour
  • 75g semolina
  • 2 free-range eggs
  • *50g beetroot purée

For the topping

  • 100g walnuts
  • 25g powdered (icing?) sugar
  • 100g fresh ricotta
  • zest of 1 lemon
  • Maldon salt and cracked pepper, to taste

To make the tagliatelle, mix together the flour and semolina, add the eggs and combine. Slowly add the beetroot purée until the dough is dark pink. Roll out the dough through a pasta machine. Use a pastry cutter to cut to the desired width for the tagliatelle.

To make the topping, toss the walnuts and sugar together. Place the sugared walnuts in a hot pan and allow to caramelise. Let the caramelised nuts cool, then roughly chop them.

To serve, combine the walnut praline, ricotta and lemon zest and toss through the cooked pasta. Season with salt and pepper. SERVES 4.

*To make beetroot purée, slow roast a kilogram of beetroot. Peel and place it in a blender; add a touch of veg stock and blitz until smooth. Take the beetroot paste and force it through a sieve to ensure that there are no lumps. Do not season as you’ll season each dish individually.

 

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