Homemade Spelt Beetroot Pasta

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The more I experiment with spelt flour in the kitchen, the more I like it.

Sure. It's different to using regular flour but that's what makes it more challenging!

Be prepared for an influx of recipes using spelt flour on the blog soon!

After visiting The Barossa Valley and attending the Casa Carboni cooking school, my faith in making homemade pasta has been restored.

As long as you have invested in a decent pasta making machine (gadgetitis again!) the task at hand is definitely a lot easier.

After a gruelling amount of research (i.e.many cups of coffee over google) I finally decided on making a spelt beetroot pasta.

And boy was I glad I did.

I had initially seen this concept over at Amanda's blog, Chewtown. She made a very pink fettucine using beetroot powder and I was instantly "intrigued".

In my version apart from using spelt flour, I also used fresh beetroot bulbs that has been roasted.

The beetroot was added in along with the eggs to form a puree and a little olive oil. It was all whizzed up in a food processor and before I knew it I was rolling out "teracotta" coloured pasta sheets.

Admittedly, mine wasn't as pink as Amanda's but it was still devoured with gusto!

Once the pasta was cooked I tossed it with a handful of fresh ricotta, toasted macadamia nuts, macadamia oil and a few chives.

For an even better combination try this pasta with my easy parley pesto with walnuts and lemon - super delicious!

Earthy. Nutty. Creamy. Crunchy.

Full of contrasts and textures.

Just how I like my meals to be.

HOMEMADE SPELT BEETROOT PASTA RECIPE

Serves 4 as a main meal

Ingredients:

300 grams white spelt flour
2 eggs (mine were 70 grams each)
3 tablespoon olive oil
80 grams roasted beetroot (approx 1 ½ bulbs)
extra spelt flour for dusting

Instructions:

Place the eggs, beetroot and olive oil in a food processor and process until the mixtures forms a fine puree. Add the spelt flour and combine until the mixture forms a ball shape.
Lay the dough out on a well floured surface and knead for 5 mins until elastic, smooth and not sticking. Once kneaded wrap the pasta dough in plastic and place in the refrigerator for half an hour.
Divide the dough into 4 portions. Take one portion, rub with flour and pass through the no 1 setting on your pasta machine. Repeat by passing the dough through the machine changing the settings to no 3 and then no 5.
Once you have a large sheet of pasta dough divide into 2 even portions. Allow to dry further (approx. one hour) before cutting up into fettucine. Dust the fettucine with flour (shake out any excess) and allow to rest on baking paper. Repeat with the remaining portions of unrolled pasta.
Cook the pasta in salted boiling water. Fresh pasta is ready when it rises to the top of the pot.
Toss through with your favourite ingredients. I added fresh ricotta, toasted macadamia nuts, macadamia oil and freshly chopped chives.

Notes:

To roast beetroot, preheat your oven to 180 deg C. Wrap unpeeled beetroot bulbs in foil and cook for 45 mins or until tender. Allow to cool completely before peeling and using.