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Jasper33
Beet tagliatelle with basil
Fun, make yourself pasta! For example, this homemade beet tagliatelle with basil.
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Ingredients
Directions
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Split the eggs. Put the yolks in the bowl of the food processor, the protein is not used.
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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.
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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.
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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.
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Place the piece of dough on a clean lightly floured tea towel and let dry for 15 minutes. Make 2 more laps.
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Dust the dough lightly with flour and roll it loosely. Use a sharp knife to cut the dough into strips of ½ cm (tagliatelle).
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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.
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Meanwhile, tear the basil leaves into pieces. Drain the tagliatelle and mix with the rest of the olive oil and the basil.
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Grate the Parmesan cheese above it and serve immediately. Yummy! .
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Nutrition
340Calories
Sodium12% DV290mg
Fat25% DV16g
Protein32% DV16g
Carbs11% DV32g
Fiber8% DV2g
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