Servings:
4
INGREDIENTS
- For the pasta:
- - 110g Probios’ chickpeas flour
- - 70g Probios’ rice flour
- - 100g corn starch
- - 70g tapioca starch
- - 4g guar (or xhantan) gum
- - 16g Il Nutrimento’s extra virgin olive oil
- - 8g Il Nutrimento’s flax seed oil
- - 160ml water
- - A pinch of salt
- - A pinch of turmeric powder
- For the sauce:
- - 1 celery stalk
- - 1 carrot
- - 1 onion
- - 1 piece of lemon peel
- - 150g red beets
- - 1 glass white wine
- - 1 lemon juice
- - Il Nutrimento's extra vergin olive oil
- - fresh basil
- - Salt and pepper
INSTRUCTIONS
- Start by preparing the dough. Combine the flours, add the two oils, a pinch of salt and turmeric, the guar gum and the water. Stir with a spoon and knead afterwards.
- If the dough looks too dry, add a few more water. Create a ball and cover it with cling film, then let it sit for half an hour. Mince the celery, the carrot and the onion and place them in a casserole with half a glass of water.
- Mince the celery, the carrot and the onion and place them in a casserole with half a glass of water. When the water evaporates, add two tablespoons evo oil and sauté for 5 minutes. Add the lemon peel and some basil leaves. Sauté for a few more minutes, then add the finely chopped beets. Add the wine and sauté again, then add the lemon juice and simmer until the liquids evaporate.
- Add salt and pepper to taste, cover with some water or vegetable stock and simmer slowly. If you are using raw beets, wait until they’re perfectly done, adding water or vegetable stock as needed. When everything is completely cooked, process it with an immersion blender, adding a few more fresh basil leaves.
- Level the pasta to 3mm, spreading some rice flour on top of the pastry board. Do not fold the dough not to break it, and create the tagliatelle.
- Cook them with salted boiling water for 5 minutes, drain them and season them with the red beet sauce.
- Serve with a drizzle of raw olive oil and a few basil leaves.
