Beet tagliatelle with anchovy gremolata

Name: beet tagliatelle with anchovy gremolata
Total time: 45 min
Yield: 4
Ingredients: 300 gram flour; 2 tablespoon flour; 2 egg; 2 egg yolk; 2 tablespoon beet juice; 1 bunch parsley; 1 clove garlic; 1 lemon; 4 anchovy fillet; 6 tablespoon extra virgin olive oil; 50 gram Parmesan cheese

Ingredients

300 gram flour
2 tablespoon flour
2 egg
2 egg yolk
2 tablespoon beet juice
1 bunch parsley

1 clove garlic
1 lemon
4 anchovy fillet
6 tablespoon extra virgin olive oil
50 gram Parmesan cheese

Directions

Mix the flour with the eggs, egg yolks and the beet juice in a food processor in about 2 minutes to a coarse dough. Knead this dough for about 5 minutes and leave covered in the refrigerator for 1 hour.
Divide the dough into 4 equal pieces and roll out thinly on a floured work surface.
Fold the dough 3x double, without pressing and cut 1 cm wide ribbons. Repeat with the rest of the dough.
Boil the tagliatelle in about 3 minutes and drain.
Chop the parsley, garlic, lemon zest and anchovies together. Add the olive oil and to taste lemon juice and mix through the pasta.
Season the beet tagliatelle with salt and pepper and serve with the Parmesan cheese.