Tagliatelle with ramson and red beet

Tagliatelle with wild garlic and red beet

Preparation time: 30 minutes
Baking time: 5-7 minutes
Total time: 40 minutes
Number of servings: 4

Welcome to the fascinating world of homemade pasta! If you are a lover of flour-based dishes, these tagliatelle with wild garlic and red beet will surely win you over. This recipe is not only an explosion of colors but also of flavors, bringing a touch of freshness and vitality to your plate. Let’s begin the culinary adventure!

A brief history of pasta

Pasta has a long history, being consumed for thousands of years in various forms and combinations. Although many cultures have contributed to the development of this delicious food, let’s focus on the magic we can create in our kitchen. Cooking pasta at home can be a therapeutic experience, a way to connect with culinary traditions, and to add a personal touch to every meal.

Ingredients for the red beet pasta:

- 750 g flour (ideally, use quality flour, milled at a mill)
- 250 ml fresh beet juice (reserve 50 ml for possible adjustments)
- 1 egg

Ingredients for the wild garlic pasta:

- 750 g flour
- 250 g fresh wild garlic
- 1 egg

Step by step to make the pasta:

1. Preparing the ingredients: Make sure you have all the ingredients at hand. The flour should be sifted into a large bowl to avoid lumps. The beet juice should be freshly squeezed, and the wild garlic, washed and dried, should be ready to use.

2. Preparing the red beet pasta:
- In a large bowl, add the sifted flour, the egg, and 250 ml of beet juice.
- Mix the ingredients with a fork or your hands until a dough begins to form.
- Knead the dough for 8-10 minutes until it becomes compact and slightly elastic. If necessary, add a little of the reserved 50 ml of beet juice to achieve the desired consistency.
- Wrap the dough in cling film and let it rest for 30 minutes. This step will help relax the gluten, making it easier to roll out later.

3. Preparing the wild garlic pasta:
- Blanch the wild garlic in salted water for about 30 seconds. This process will help retain the intense color and enhance the flavors.
- After blanching, drain and finely chop it using a hand blender, turning it into a smooth paste.
- In a bowl, add the sifted flour, the egg, and the wild garlic paste. Proceed similarly as with the beet pasta, mixing and kneading until you obtain a homogeneous dough.

4. Forming the tagliatelle:
- Divide each dough into 4 or 5 pieces. Using a rolling pin or a pasta machine, roll each piece of dough into a thin sheet.
- Sprinkle a little flour on the work surface to prevent sticking and cut the sheets of dough into strips about 1 cm wide to form the tagliatelle.
- Let the tagliatelle dry for a few minutes so that they do not stick together.

5. Boiling the pasta:
- In a large pot, add water and a little salt, bringing it to a boil.
- Add the tagliatelle and boil for 5-7 minutes until al dente. Check the texture constantly to avoid overcooking.
- Drain the pasta and rinse quickly under cold running water to stop the cooking process.

Serving and pairing suggestions

These colorful tagliatelle can be served simply, drizzled with quality olive oil or melted butter, and possible seasonings such as sea salt and freshly ground pepper. You can also opt for more elaborate sauces, such as a zucchini sauce or a spicy aglio e olio, which will perfectly complement the delicate flavors of the wild garlic and beet.

If you want to add a touch of elegance, try serving them with seafood, such as shrimp or scallops, for a unique combination of flavors. These tagliatelle are also excellent alongside a glass of dry white wine, which will perfectly complement the flavors.

Nutritional benefits and calories

These tagliatelle with wild garlic and red beet are not only delicious but also very nutritious. Beetroot is rich in antioxidants, vitamins A and C, and essential minerals, while wild garlic provides a boost of vitamins and a refined taste. A serving of 100 g of cooked tagliatelle has approximately 150-200 calories, depending on the sauce and additional ingredients used.

Frequently asked questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or durum wheat flour for a different texture.

2. How can I store leftover pasta?
Store the pasta in an airtight container in the refrigerator, where it can last up to 3 days. Reheat gently before serving again.

3. Can I freeze the pasta?
Yes, you can freeze fresh pasta. Make sure to place them on a tray in the freezer to prevent sticking, then transfer them to an airtight container.

4. What can I do with leftover dough?
If you have leftover dough, you can make stuffed ravioli with cheese or vegetables, or you can experiment with other pasta shapes.

I hope this recipe for tagliatelle with wild garlic and red beet has inspired you to start cooking and bring a splash of color and flavor to your plate. Enjoy the cooking process and remember that every meal prepared at home is an opportunity to create delicious memories! Happy cooking!