HOMEMADE BEET PASTA with PANGRITATA and CRISPY BACON
SERVES 4 / PREPARATION: 40 MINS / STANDING: 30 MINS / COOKING: 15 MINS
PASTA DOUGH
▸ 1-2 beets, oven-roasted until soft, then peeled
▸ 500ml (2c) cake flour (plus extra as needed)
▸ 2,5ml (½t) salt
▸ 2 eggs, beaten
PANGRITATA
▸ 30ml (2T) olive oil
▸ 100g bacon, diced
▸ 60ml (¼c) ciabatta crumbs
▸ 2 garlic cloves, grated grated zest of
▸ 1 lemon
▸ 60ml (¼c) chopped fresh parsley
▸ 30ml (2T) chopped fresh basil
TO FINISH
▸ olive oil, as needed
▸ extra fresh herbs
▸ few thin slices of raw beet (optional)
▸ squeeze of lemon juice
1 Pasta dough Put the beets in a food processor and process until puréed [you need about 60ml (¼c) purée].
2 Mix the flour and salt and make a small heap on a clean surface. Make a well in the middle.
3 Beat the eggs and beet purée together and pour into the well in the flour. Using a fork, lightly combine the mixture until a soft dough forms – if it’s too wet, add a little flour. Knead the dough for 10 minutes until smooth and elastic. Cover in clingfilm and leave to stand for at least 30 minutes.
Heat the oil in a large pan and
