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
How it's done
Mix the flour and salt in a bowl. Place the egg and beetroot juice in a measuring cup, puree (yields approx. 150 ml, add more beetroot juice if necessary). Pour the liquid into the flour, mix, knead for approx. 10 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
Quarter the dough. On a lightly floured work surface, roll out one portion into a very thin rectangle (approx. 15 x 25 cm). Keep separating the dough from the work surface. Cut the dough lengthwise into strips approx. 5 mm wide, repeat with the remainder of the dough. Place the tagliatelle on a tray or tea towel sprinkled with a little durum wheat semolina.
Heat the oil in a non-stick frying pan. Add the onion and garlic, sauté for approx. 2 mins. Add the kale, cook for approx. 5 mins., season. Pour in the cream, bring to the boil, remove the pan from the heat.
Cook the pasta in boiling salted water until al dente, drain the pasta, reserving 100 ml of the cooking water and mixing with the sauce, return to the boil. Add the pasta, mix and then plate up, sprinkle with the cheese.
|Tip:||Ideally, roll out the pasta dough using a pasta machine to ensure the dough is thin and even.|
|Note:||The pasta dough will be a little crumbly to begin with, however the long kneading process will make it soft and smooth.|
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