for 4 person

Pasta dough

300 g	white flour
½ tsp	salt
1	fresh egg
1 dl	beetroot juice

Shape

a little

white flour

Sauce

1 tbsp	olive oil
1	onion, finely chopped
2	garlic cloves, in slices
100 g	washed, prepared kale
½ tsp	salt
a little	pepper
2 dl	single cream for sauces

Pasta

	salted water, boiling
80 g	Parmesan, shaved into strips using a peeler

How it's done

Pasta dough

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.

Shape

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.

Sauce

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.

Pasta

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.

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