Beetroot-Colored Homemade Pasta with Garlic Hazelnut Sauce
Ingredients
Pasta
- 1 cooked medium-sized beetroot
- 1 tablespoon oil
- 1 teaspoon salt
- 1 cup (130g) flour
- 5-6 tablespoons water
- 3/4 cup (90g) semolina
- more flour for dusting
Sauce
- 3 tablespoons vegan butter
- 2 cloves garlic
- a handful hazelnuts
- 1 teaspoon each dried thyme and chili flakes
- zest and juice of 1/2 lemon
Preparation
Blend the beetroot, oil, water, and salt.
Knead the dough for 5-7 minutes.
Let it rest for 1 hour.
Divide into 4 pieces and roll them out.
Cut into desired shape.
Boil for 2-3 minutes.
For the sauce, sauté everything for 2-3 minutes.
Stir in the pasta.
Tips
You can let the pasta dry, then it will last one week.
