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


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Beetroot pasta dough

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


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


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

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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