Italy has mountain men, and this vegetarian pasta made from scratch is what they eat.
2 red beets
Extra-virgin olive oil, to taste
Salt, to taste
1 cup all-purpose flour
½ cup semolina flour
10 egg yolks
1 tablespoon butter
Parmigiano-Reggiano, grated, for garnish
Poppy seeds, for garnish
Tarragon, for garnish
Let's get Cooking...
Prepare the beets. Cut off the tops and bottoms, wrap them in foil with some extra-virgin olive oil and salt, then bake at 400 degrees for 40 minutes, or until fork-tender. Add beets to a food processor and blend until pureed.
In a bowl, combine the all-purpose and semolina flours. Add the egg yolks and blend with a fork.
Pour the dough out onto a lightly floured surface and use your hands to knead it all together.
Wrap dough in plastic wrap and allow to rest for 30 minutes, then flatten it into a long shape, adding some more flour if too sticky.
Use a pasta machine or the pasta attachment on a stand mixer to roll out the dough. Start on the first setting and work up to setting 6.
Lay out dough on a flat surface and use a cookie cutter or round glass to cut out circles.
Add a small spoonful of pureed beets into the center of each pasta round. Dip a finger in water and line the outer edge of the circle, then fold in half and press down to seal. Use a fork to crimp the edges if you want to be fancy.
Bring a pot of salted water to boil, then reduce heat slightly. Carefully add the pasta and cook for a minute or two. Melt butter in a nonstick skillet over medium heat, then transfer pasta to skillet and sauté for a couple minutes.
Transfer to a plate and top with grated Parmigiano, poppy seeds, tarragon and more melted butter if desired. Enjoy!