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 of all-purpose flour
1/2 cup of semolina flour
10 egg yolks
1 tablespoon of butter
Parmesan cheese, grated, for garnish
Poppy seeds, for garnish
Tarragon, for garnish
Let's get Cooking...
Prepare the beets. Cut off the tops and bottoms then wrap them in foil with some extra-virgin olive oil and salt, then bake at 400 degrees F for 40 minutes, or until fork-tender. Add beets to a food processor and blend until pureed.
In a bowl, combine the all-purpose flour and semolina flour. 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 Parmesan cheese, poppy seeds, tarragon and more melted butter if desired. Enjoy!