Pink Pasta with Cheese (Print)
Pink pasta made with beet dough and cheese filling. Great choice for romantic meals.
# Ingredients:
→ Deep Pink Dough
01 -
2 large egg yolks (30g)
02 -
1 large egg (55g)
03 -
2 tablespoons beet purée, roasted (30g)
04 -
1 1/3 cups all-purpose or '00' flour (200g)
→ Soft Pink Dough
05 -
1 tablespoon beet purée, roasted (15g)
06 -
2 large egg yolks (30g)
07 -
1 1/2 large eggs, beaten (70g)
08 -
1 1/3 cups all-purpose or '00' flour (200g)
→ Stuffing with Cheeses
09 -
3/4 cup soft goat cheese (6oz)
10 -
1 cup ricotta, full-fat (8oz)
11 -
2-3 tablespoons chopped fresh chives
12 -
Fresh lemon juice for taste (optional)
13 -
1/3 cup Parmigiano-Reggiano, finely grated (2oz)
14 -
Lemon zest from one small lemon
15 -
Salt and pepper (kosher and black) to taste
→ Toppings and Garnish
16 -
1/2 cup unsalted butter, sliced and cold (1 stick)
17 -
Fresh herbs like dill, mint leaves, and chives, finely chopped
18 -
Kosher salt, as needed
19 -
1/2 cup walnuts, toasted and finely chopped (50g)
# Steps:
01 -
Put cleaned beets in the oven at 400°F and bake until soft, about 45-60 minutes. Take them out, peel when cool, and purée until smooth.
02 -
Blend beet purée with eggs and flour manually for both dough shades (deep and soft pink). Once combined and smooth, wrap in plastic and leave to rest for half an hour.
03 -
Stir together ricotta, goat cheese, and grated Parmigiano-Reggiano. Add lemon zest, cut chives, and optional lemon juice. Sprinkle with salt and pepper as desired.
04 -
Roll doughs thinly. Add a bit of filling to each piece, then cut into flowers and pinch edges tightly.
05 -
Drop the pasta into salted hot water for 3 minutes. While it cooks, prepare a butter sauce. Toss the cooked pasta with it, then sprinkle walnuts, herbs, and salt to serve.
# Notes:
01 -
Freeze for up to 30 days before cooking
02 -
Amazing choice for romantic evenings or celebrations
03 -
Colorful design stands out beautifully