tricolour tagliatelle

See the recipe by Letizia Valeri

Blog: Letizia testa i prodotti

Ingredients
type-00 Molino Soncini Cesare flour for Fresh Pasta360g
fresh spinach30g
cooked beets30g
fresh water1/2 cup
eggs3

Ingredients for the filling/topping

Recipe:

GREEN TAGLIATELLE: Boil your spinach in lots of hot water, drain and wring them out, and whisk into a puree. Spread 130g of flour out on a work surface, add one egg and spinach in the centre, and work it together to form a uniform dough. Leave to rest for 15 minutes in the fridge. Remove, roll it out and use your pasta-maker to produce the classic tagliatelle shape.
RED TAGLIATELLE: whisk the precooked beets together until they form a puree, and then add it to 130g flour, which should be spread out on a work surface. Now add one egg, and work it together to form a uniform dough. Leave to rest for 15 minutes in the fridge. Remove, roll it out and use your pasta-maker to produce the classic tagliatelle shape.
CLASSIC TAGLIATELLE: spread 100g flour out on a work surface, add one egg, and work it together: once formed, gently roll out the dough and use your pasta-maker to produce the classic tagliatelle shape.
Boil in salted water for a few minutes, and serve with your preferred sauce.
NB: using spinach and beets can sometimes make the dough too soft, due to the level of moisture in these ingredients. Feel free to add more flour to make sure that you get a smooth, workable dough.

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