Gluten Free Beetroot Pasta
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Roast the beetroots in a little oil and foil until a knife cuts through cleanly. Cool, peel and chop
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Add beetroot to high speed blender along with the eggs (this is why the beetroot needs to be cool)
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Blend until you have a smooth magenta liquid
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Combine the flours and xanthan gum with the beetroot mixture
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Stir until the mixture is mostly incorporated. I like to get my hands in there to bring it together
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You should end up with a bright pink dough that isn’t too sticky to the touch
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Take 1/4 of the dough, and wrap the rest in an airtight wrap. Roll the dough out quite thinly
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Place the thin piece of dough through the widest setting of your machine, then lower the settings
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It should go through a thinner setting each time until you reach your desired thickness
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Keep in mind that pasta swells during cooking, so roll it thinner than you’d want
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Place the thin sheet of pasta through the pasta cutter, form a nest and set aside
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Repeat with the next piece of dough until you’ve used it all up
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You can cook the pasta immediately or store it in airtight container in the fridge or freezer
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