Beet tagliatelle with basil

Name: beet tagliatelle with basil
Cook time: 25 min
Total time: 145 min
Yield: 4
Cuisine: Italian
Ingredients: 4 medium sized egg; 175 g wheat flour; 2 el beet juice 750 ml bottle; 3 el extra virgin olive oil; tl salt; 15 g fresh basil; 50 g Parmigiano Reggiano 32 cheese broken

Fun, make yourself pasta! For example, this homemade beet tagliatelle with basil.

Ingredients

Kitchen Stuff

1 food processor
1 rolling pin
3 dishcloth

Directions

Split the eggs. Put the yolks in the bowl of the food processor, the protein is not used.
Add the egg, the flour, the beet juice, the olive oil and the salt. Let the food processor rotate until a ball forms. This takes about 1 min.
Knead the ball on a lightly floured worktop for 2 minutes. Press flat and wrap in cling film. Allow to stand for 2 hours at room temperature.
Cut the dough into 3 equal pieces. Sprinkle the worktop lightly with flour and roll out as thin as possible to form an elongated piece of approx. 15 x 30 cm.
Place the piece of dough on a clean lightly floured tea towel and let dry for 15 minutes. Make 2 more laps.
Dust the dough lightly with flour and roll it loosely. Use a sharp knife to cut the dough into strips of ½ cm (tagliatelle).
Carefully loosen the tagliatelle with your hands. Meanwhile, bring a large pot of water with salt to the boil. Cook the tagliatelle in 2 minutes until al dente.
Meanwhile, tear the basil leaves into pieces. Drain the tagliatelle and mix with the rest of the olive oil and the basil.
Grate the Parmesan cheese above it and serve immediately. Yummy! .