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KATHYC4
Beet tagliatelle with anchovy gremolata
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Ingredients
Directions
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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.
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Divide the dough into 4 equal pieces and roll out thinly on a floured work surface.
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Fold the dough 3x double, without pressing and cut 1 cm wide ribbons. Repeat with the rest of the dough.
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Boil the tagliatelle in about 3 minutes and drain.
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Chop the parsley, garlic, lemon zest and anchovies together. Add the olive oil and to taste lemon juice and mix through the pasta.
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Season the beet tagliatelle with salt and pepper and serve with the Parmesan cheese.
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Nutrition
580Calories
Sodium0% DV0g
Fat43% DV28g
Protein46% DV23g
Carbs19% DV57g
Fiber0% DV0g
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