Homemade tagliatelle with red beet and ricotta

Homemade Tagliatelle with Beetroot and Ricotta: a unique and colorful recipe

Total time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour (resting time)
Servings: 4

This recipe for Homemade Tagliatelle with Beetroot and Ricotta is not just a simple meal, but a statement of solidarity during Pink October, dedicated to breast cancer prevention. Since 1985, October has become a symbol of the fight against this serious condition, and preparing these colorful pasta is a delicious way to support this noble cause. Additionally, the combination of beetroot and ricotta makes this dish a unique culinary experience, with a palette of flavors and textures that will captivate you.

Necessary ingredients:

For the pasta:
- 2 large eggs
- 70 g boiled beetroot
- a pinch of salt
- 250-300 g flour (we recommend T65 wheat flour for optimal texture)
- 1 tablespoon olive oil
- pepper to taste

For the sauce:
- 50 g boiled beetroot
- 2 tablespoons ricotta
- 2 tablespoons liquid cream
- salt and pepper to taste
- poppy seeds for decoration

Step 1: Preparing the pasta dough

1. Preparing the beetroot: Start by grating the beetroot finely to obtain a smooth paste, which will add color and flavor to the dough.

2. Mixing the ingredients: In the mixer bowl, add the grated beetroot, eggs, salt, olive oil, and pepper. Mix on medium speed (speed 2) until the ingredients are well combined.

3. Adding the flour: Gradually start adding the flour until the dough forms. You may need an additional 30-50 g of flour, so feel free to adjust the amount. The dough should be moldable but not sticky.

4. Kneading the dough: Remove the dough from the mixer bowl and wrap it in plastic wrap. Let it rest in the refrigerator for 1 hour, which will make it easier to roll out later.

Step 2: Shaping the tagliatelle

1. Preparing the work surface: Once the dough has rested, sprinkle flour on the work surface and knead the dough a bit to homogenize it.

2. Dividing the dough: Divide the dough into 3 equal parts. Each part will be rolled out individually.

3. Using the pasta machine: Roll out the dough through the pasta machine, starting with position 1. The resulting sheet will be folded into 4 and put back into the machine. Repeat this process several times to achieve a smooth sheet. Then, move to position 2 and continue rolling out the dough until you reach position 4, always sprinkling flour to prevent sticking.

4. Cutting the tagliatelle: Once you have obtained thin sheets, change the attachment of the machine to cut tagliatelle. Cut the strips of dough and place them on a clean towel, sprinkling flour on top to keep them separate.

Step 3: Preparing the sauce

1. Preparing the beetroot for the sauce: Grate the boiled beetroot. In a pot, combine the grated beetroot with ricotta and cream. Mix well until you obtain a creamy composition. If the sauce is too thick, you can add a little milk to thin it out.

2. Boiling the pasta: Bring a large pot of salted water to a boil. Once the water is boiling, add the tagliatelle and a bit of oil to prevent them from sticking. Cook for about 3-4 minutes, or until the pasta rises to the surface.

3. Serving: Drain the pasta and place it on a plate. Pour the ricotta and beetroot sauce over the tagliatelle, gently mixing to combine the flavors. Garnish with poppy seeds for an elegant and savory look.

Serving suggestion: This dish pairs perfectly with a glass of dry white wine or a refreshing citrus-based cocktail. You can accompany the meal with a crispy green salad to add a note of freshness.

Nutritional benefits: Beetroot is known for its antioxidant and anti-inflammatory properties. It is rich in vitamins, minerals, and fiber, contributing to healthy digestion. Ricotta adds a boost of protein and calcium, making this dish both delicious and healthy.

Possible variations: If you want to experiment, you can add fresh herbs like basil or dill to the sauce, or replace ricotta with goat cheese for a stronger flavor. You can also try adding toasted nuts for a crunchy texture.

Frequently asked questions:

1. Can I use fresh beetroot? Yes, you can use fresh beetroot, but make sure to cook it well before grating.

2. How can I store the pasta? Fresh pasta can be stored in the refrigerator for 1-2 days. If you want to freeze it, place it on a tray in the freezer before putting it in a freezer bag.

3. Can I substitute ricotta? Yes, you can use cottage cheese or goat cheese, depending on your preferences.

4. What is the best flour for pasta? T65 wheat flour is ideal, but you can also experiment with whole wheat or gluten-free flour, depending on your dietary needs.

Making this recipe for Homemade Tagliatelle with Beetroot and Ricotta will take you on a culinary journey full of flavor and color, while supporting an important cause. Remember to keep your thoughts positive and enjoy every bite! Bon appétit!

 Ingredients: For the pasta: 2 large eggs, 70 g boiled beetroot, a pinch of salt, 250-300 g flour (I used regular flour - wheat flour T65 in the original recipe), 1 tablespoon olive oil, pepper. For the sauce: 50 g boiled red beetroot, 2 tablespoons ricotta, 2 tablespoons liquid cream, salt and pepper, poppy seeds for decoration.