Wild Beetroot & Onion Gourmet

Wild Beetroot & Onion Pasta Dough Recipe


Wild Beetroot & Onion Pasta Dough
Serves 4
I love putting a new twist on a classic dish and our Wild Beetroot & Onion gourmet blend adds “WOW” to traditional homemade pasta dough. The flavour is sublime and the colour is gorgeous. Just add our Wild Beetroot & Onion seasoning to your favourite pasta recipe or try the one below.
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  1. 400g ‘00’ flour
  2. 1 TBS Wild Beetroot & Onion Gourmet Blend
  3. ½ tsp salt
  4. 4 large eggs
  5. 1 TBS olive oil (for a silkier dough)
  1. In a large mixing bowl lightly whisk together the flour, Wild Beetroot & Onion seasoning and salt.
  2. Make a well in the centre and add the eggs and the olive oil. Give the liquids a little stir with a fork to break up the eggs.
  3. Using your fingertips, start blending the ingredients together. Once well mixed, form into a ball.
  4. Now it’s time to place the dough on a lightly floured work surface and start to knead. If the dough is too sticky, knead in a bit more flour. Don’t skimp on kneading as it makes a difference to the pasta texture. Kneading develops the gluten, so keep going until you have a nice silky smooth dough ball.
  5. Wrap the dough and let it rest for at least an hour.
  6. Follow your pasta machine directions to make your preferred style and shape
  7. Cooking fresh pasta takes only a few minutes in a large pot of rapidly boiling water.
  1. I like to keep it simple and not overwhelm the delicate flavour of this pasta, so tossing with a bit of quality olive oil, a grind or two of fresh black pepper and topping with soft goat cheese, such as a Persian feta, makes a magical dish!
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