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Beetroot Pasta

Ingredients:
1 3/4 cups all purpose flour
1 tsp Salt
2-3 Eggs
1 egg yoke
1 tsp olive oil
Beetroot powder or juice
100g ricotta cheese

Method:
1. Place the flour in a pile at the center of a large cutting board or bench top. Make a well in the center of the flour.
2. Crack the eggs into a bowl and lightly beat with olive oil and salt until just enough to blend. Pour the mixture into the middle of the well and mix together slowly using a fork.
3. Once all the ingredients are combined and resemble chuckly, rough breadcrumbs, press into a ball and cover in plastic wrap. Store in the chiller for at least 30 minutes.
4. Remove from chiller and unwrap. On a floured bench, work the pasta into smoothe dough. Incorporate more flour if needed by dusting the bench with the desired amount.
5. Shape the dough into a rectangle and begin to roll through the pasta roller starting at the highest setting and, working your way down until the sheets are rolled out on 'setting (1)'.
6. Lay the pasta sheets out on the floured bench top and cut into rectangles 3cm in length.
7. Using a piping bag, squeeze a lone of ricotta cheese in the center and leave 2mm on each end for sealing. Brush sides and ends with egg yolk. Roll to cover ricotta and press the ends down to seal.


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