Beet Fettuccine Alfredo
a homemade pasta recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A deeply colorful twist on a classic.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H
2-3 SERVINGS
| 120-150g each uncooked
SPECIAL EQUIPMENT:
CHITARRA AND ROLLING PIN PASTA MACHINE FORK BENCH SCRAPER KITCHEN SCALE PLASTIC WRAP
- To begin measure out your flour and eggs along with beetroot powder. Then create a well on your bench with a bowl. You want your well large enough for all of your ingredients and room for them to not spill out once you begin working them. Add your eggs and beetroot powder. Begin mixing just the eggs and beetroot inside the well, mix until there are few to no clumps of powder remaining, then slowly start incorporating small amounts of flour at a time. Continue to do this until your mixture inside the well is a thick paste. Then take your bench scraper and begin to bring in the remaining flour to your paste mixture and chop and fold the flour into the paste until you have almost no free flour and a scrambled egg appearance. From here you will clean off your bench scraper and bring the dough pieces together with your hands until a rough shaggy ball forms. Begin to knead the dough until the outside is smooth. This can take upwards of ten minutes to achieve a smooth outer texture.
- As your kneading you will see many changes in your dough it will start as a shaggy ball then change to a much firmer but together ball. As you continue to knead the dough exterior will change from very lumpy to an almost orange peel to smooth and while you are needing you will feel the dough also soften and relax.
- hen a smooth texture has been achieved wrap your dough up tightly with plastic wrap or tuck under a bowl to rest. Rest your dough a minimum of 30 minutes. If resting your dough longer than 1 hour refrigerate until your ready to work with it again. Remove dough from refrigerator and warm up for atleast 30 minutes. A cold dough will be hard to work with.
- Once your doughs rest is over cut your dough in half, covering and setting aside one portion.
- This is your active dough we will pass this through this pasta machine. Starting at the largest setting pass thought once and then fold both edges to the center overlapping to create thirds. Once you have clean edges you do not have to fold into thirds any further. Increase the thinness on your machine and begin passing it again and again until you reach setting 5 or your 3rd to 4th from thinnest setting. Pass your dough through that setting twice.
- Cut this long sheet into 35 cm (14 inch) sections. Flouring both sides. Place your first sheet onto the widest side of your chitarra. Roll until if falls through the wires. Repeat until all dough is cut.
- Start your water to boil, adding enough salt to just taste a little saltiness. When you have achieved a rolling boil, toss in your pasta to cook. After a minute or 2 check for done-ness.
- While your pasta is cooking slice up your butter and place into a warm pan or large dish.
- Once the pasta is cooked scoop it directly onto the pan or dish add a small scoop of pasta water and add your cheese, then get to mixing until a perfectly creamy consistency forms.
- Serve promptly and enjoy.
Up to 2 days refrigerated uncooked or a month in the freezer air tight. Once cooked 1-2 days refrigerated.
If you do not have a pasta roller or chitarra you may hand roll your dough and hand cut it. This will take longer but increase the texture of your pasta to hold even more sauce.
Don’t pour out your pasta into a strainer, unless you reserve some pasta water prior to dumping.
powder
Beetroot powder boasts a vibrant pink hue and a soft, almost velvety consistency which can easily dissolve or mix to color various foodstuffs.
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.49 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
