Beetroot farfalle with burrata

Beetroot farfalle with burrata

Total: 1 hr 30 min. | Active: 1 hr
Nutritional value / people: 667 kcal
, Fat: 33 g
, Carbohydrate: 64 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Beetroot pasta dough

300 g flour for making dumplings
½ tsp salt
1 ½ dl beetroot juice
1 fresh egg
2 tbsp olive oil


1 tbsp olive oil
2 packs baby-beetroots (each approx. 170 g), sliced
2 pinches salt
a little pepper
160 g diced bacon
½ bunch flat-leaf parsley, finely chopped
¼ bunch thyme, finely chopped


salted water, boiling
2 dl beetroot juice
4 burrata piccola (each approx. 50 g)
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How it's done

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Beetroot pasta dough

Mix the flour and salt in a bowl. Add the beetroot juice, egg and oil, mix, knead for approx. 15 mins to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.

To shape

Divide the dough into four, roll out each piece on a well-floured surface until the dough is translucent (each approx. 20 x 32 cm). Keep separating the dough from the work surface. Cut the dough lengthways into strips approx. 5 cm wide, then cut crossways into pieces approx. 4 cm wide. Fold the rectangles by hand into "concertinas”. Press together in the middle.


Heat the oil in a non-stick frying pan, add the beetroot and sauté for approx. 4 minutes, season. Add the bacon and fry for approx. 5 mins until crispy, add the herbs and continue to fry for approx. 2 mins.


Bring the salt water and beetroot juice to the boil, cook the farfalle in the liquid for approx. 4 mins, drain and combine with the beetroot and bacon mixture. Top with the burrata.

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