You guessed it more pasta, I’m crazy about it. This time I added pureed beetroot to my dough to create the most beautiful vibrant noodles. Its really interesting adding various ingredients to doughs to compliment other elements of dishes like salmon and beetroot in this case, there is never a shortage of inspiration of what to do with pasta, it is absolutely limitless and I am already looking forward to what I can incorporate next time.
Ingredients: (serves 4)
- 1 egg
- 200g tipo 00 pasta flour plus extra for dusting
- 100g cooked beetroot
- A handful of rocket leaves
- 1 lemon
- 4tbsn crème fraiche
- 4 skinless Salmon fillets (approx. 500g total)
Preheat your oven to 175 Celsius and cook your salmon with a little oil, salt and pepper for 20 minutes whilst you make your pasta dough. To make the dough puree the cooked beetroot in a food processor until completely smooth then add the egg and flour and mix again until the dough begins to come together. Tip the dough onto a floured work surface and knead for around 10 minutes until springy and elastic, dust where needed if the dough is a little wet.
Using a pasta machine feed your dough through on the thickest setting a couple of times then lower the setting by one putting the dough through twice on each setting until you reach the third lowest setting, make sure you dust where needed in between feeding the dough through on different settings. With that done feed your pasta sheets through the fettucine attachment to create some amazing purple ribbons of pasta, what an amazing coulour! Boil the pasta immediately for 60 seconds then drain off adding the pasta back to the pan. Flake the salmon fillets with your fingers and add them to the pasta followed by the rocket, a squeeze of lemon juice and a dash of salt and pepper. Now serve in pasta bowls distributing the pasta and salmon equally, Finish the dish with a quenelle of crème fraiche. Wow almost as pretty as me. Thanks for reading and Buon Appetito!!