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Pink Pappardelle with Ricotta and Pesto
? Fresh Pasta Ingredients
300 g of remilled durum wheat flour
30 g of precooked beetroot (finely chopped)
110 ml of water
Draw no. 10
?? Preparation
Very finely chop the precooked beetroot until soft.
Place the remilled durum wheat flour in a pasta machine or a bowl.
Add the chopped beetroot and gradually pour in the water until the dough is well-hydrated.
Proceed with the extrusion using die no. 10 to obtain pink pappardelle.
Cook the pasta in salted water for about 3 minutes.
Drain and season with ready-made garlic-free pesto and ricotta, stirring gently to obtain a smooth and fragrant cream.
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