Beet Pasta from scratch

This is a tortellini made from scratch with a fresh beet pasta. Filled with wild maitake mushrooms and creamy goat cheese.

Beet Pasta
1 medium beet about 84 grams, 3 oz
3 large eggs
1 large yolk
1 teaspoon olive oil
3 cups all-purpose flour 382 grams, 13.5 oz
1 teaspoon fine sea salt
Wild Mushroom Filling
4 cups of maitake mushrooms or any other mushroom, chopped very finely (about 340 grams, 12 oz)
1 garlic clove minced
2 tablespoons butter or olive oil
Salt freshly ground pepper to taste
2 ounces creamy goat cheese 56 grams
Garlic Sage Sauce
3 garlic cloves sliced in half
1/4 cup good quality olive oil
4 sage leaves plus more for garnish
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Beet Pasta
To make the fresh pasta with beets, start by washing your beet. Dry it and rub olive oil on it’s entire skin. Sprinkle it with kosher salt, and wrap in a piece of aluminum foil.
Bake in a pre-heated 350F oven for 45 minutes to 1 hour. Pierce it with a knife to test for doneness. Beet should be soft.
Let beet cool down and proceed to skin it.

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