Gluten-free beetroot pasta
Homemade pasta a little different - more colorful and supplemented with vitamins in the form of beetroot.
Ingredients
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Dough
- 300 g Universal mix Liana
- 1 tsp salt
- ground black pepper
- 1.5 KL olive oil
- 2 eggs
- Universal mix Liana for sprinkling the board
Beetroot puree
- 200 g of beetroot
- 1.5 PL water
- 1 KL wine vinegar
- 1 tbsp olive oil
- Olive oil for greasing the finished pasta
- Peel the beetroot, cut it into small pieces and mix it with a spoonful of olive oil in a bowl. Place on a tray lined with baking paper and bake in a heated oven at 200°C for 30 minutes (until the beetroot is soft). Let it cool down.
- Mix the cooled beetroot with vinegar, water and mix the puree. Put Universal mix, salt, pepper, eggs, 1.5 KL of olive oil and beet puree into the food processor. We make a smooth dough and transfer it to a floured board. Knead the dough, make a loaf, wrap it in foil and let it rest for 60 minutes.
- Cut the desired shape of pasta on a floured board, let it dry for 15 minutes and cook it in boiling salted water.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 300 g Universal mix Liana
- 1 tsp salt
- ground black pepper
- 1.5 KL olive oil
- 2 eggs
- Universal mix Liana for sprinkling the board
Beetroot puree
- 200 g of beetroot
- 1.5 PL water
- 1 KL wine vinegar
- 1 tbsp olive oil
- Olive oil for greasing the finished pasta
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