Ingredients
- 2 Eggs
- 400g Italian 00 Flour
- 200g Cooked Beetroot
- Water as needed
- Salt as needed
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Adding colour to a pasta dough by using vegetables, herbs and spices is a great way to boost the visual impact of a dish as well as use up leftover herbs, vegetables and spinach leaves. Uncooked fresh pasta can be frozen, simply form the cut pasta into 'nests', allow to dry and then place them into a freezer bag on a flat tray in the freezer until frozen - once frozen you can remove the tray and condense all of the 'nests' into one large bag without crushing the pasta. When ready to cook, boil a large saucepan of water, add salt and then add the pasta straight from the freezer - it is not recommended to defrost the pasta first as it can affect the texture.