Course: main
Difficulty: easy
Portions: 4
Time: 40′ prep. 15′ cooking
INGREDIENTS
300 g 00 flour
100 g cooked beet puree
2 eggs
A pinch of salt
100 ml fresh cream (optional, for a creamier consistency)
1 small onion, finely chopped
1 clove of garlic (optional)
1 small glass of Futura 12 (about 30 ml)
50 g grated parmesan cheese
2 tablespoons of extra virgin olive oil
Salt and pepper to taste
Herbs (thyme or parsley) for decoration
PREPARAZIONE
Step 1
Cook the beet (or use already cooked beets), blend until smooth.On a pastry board, place the flour in a heap, add the eggs, beet puree and a pinch of salt to the center. Knead the ingredients until the dough is smooth and homogeneous. If it is too sticky, add a little more flour. Cover the dough with a cloth and let it rest for 30 minutes. Roll out the dough with a rolling pin or pasta machine to a thin thickness. Gently roll the dough sheet and cut it into strips of about 1 cm to make noodles.
Step 2
In a large pan, heat oil and add chopped onion and garlic (if using). Cook over low heat until the onion becomes transparent. Raise the heat slightly and deglaze with Futura 12. Allow the alcohol to evaporate for about 1 to 2 minutes.
If desired a creamier consistency, add cream and stir. Otherwise skip this step.
Consiglio
Bring a pot of salted water to a boil and cook the noodles for 2-3 minutes (being fresh, they will cook quickly). Drain the noodles and transfer them directly to the pan with the sauce. Stir well to mix everything together. Sprinkle with grated Parmesan cheese and stir until the cheese melts to create a light cream.