for 4 person

Beetroot pasta dough

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

Sauce

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

Pasta

	salted water, boiling
2 dl	beetroot juice
4	burrata piccola (each approx. 50 g)

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.

Sauce

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.

Pasta

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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