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!
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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.
Sukaina says
Gorgeous Peter. Experimenting with making my own pasta is on my to do list. I think I'll get the pasta attachment to my Kitchenaid! Looks like I have gadgetitis too!
Rosa says
Stunning photography and fabulous pasta! This recipe is really original.
Cheers,
Rosa
Angela Roberts says
The pasta is gorgeous and I just love the idea of the macadamia nuts. I'm not much of a red sauce person, so pasta with nuts and flavored oils is very appealing.
Daniela @ FoodRecipesHQ says
Stunning pics. Next time I make homemade pasta I will add a touch of color from the healthy beetroot 🙂
john | heneedsfood says
So beautiful! The last pic is so huge I feel like I'm in your kitchen!
Lizzy (Good Things) says
Love this Peter, great recipe, lovely tutorial and stunning pics!
Kiran @ KiranTarun.com says
Love adding beetroot in homemade pasta. Stunning photos!! 🙂
Lisa the Gourmet Wog says
Gorgeous photos! I have to admit I've never heard of spelt flour before, I'm intrigued!
phi @princesstofu.com says
Amazing. I need to get my pasta maker out for this.
Anna @ The Littlest Anchovy says
Gorgeous! I was lucky enough to taste Amanda's pasta and now, having seen this, I need to give my pasta maker a little bit more of a work-out! Really love that you used roasted beetroot here too!
Jennifer @ Delicious Everyday says
Stunning photos Peter, as always! Beetroot pasta is so pretty, but I often don't know what to pair it with. I love your combination of ricotta and macadamias. Definitely one I'll be trying.
Sara (Belly Rumbles) says
I think it is time I drag the ol pasta rolling contraption out from the back of my cupboard. I think I have only used it a couple of times, but you have inspired me. I was lucky to chow down on Chew Town's pasta, and it was great. What I love about yours, beside using funky spelt flour, is using a beetroot puree. My mind is presently dancing with possibilities....... stay tuned 🙂
AmandaChewTown says
Have just returned from a few weeks in Italy so prepare yourself for a barrage of comments my friend!! We so missed you at our lunch where I served the beetroot fettuccine, but I am LOVING your gorgeous recipe. As always the photos are divine, but above that, you are just so adventurous and creative. I'm loving your use of spelt flour and I would love to try your version... when can I come over? 🙂