Neapolitan carnival Lasagna
by
18 recipes
Fresh pasta with beetroot sauce
ingredients
servings
6
Type 2 wheat flour
500 grams
Eggs
5 unit
Extra virgin olive oil
3 spoons
Red beetroot
2 unit
Garlic
2 wedges
Almonds
1/2 cup
Lemons
1 unit
Grated cheese
1/2 cup
first courses from Chile
Fresh pasta with beetroot sauce
Fresh pasta with beetroot sauce
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Homemade pasta with a fresh beetroot sauce.
preparation
step 1
For pasta: In a bowl mix the flour, beaten eggs and a little olive oil. Knead well for about 10 minutes and cover with plastic wrap. Let stand 30 minutes.
step 2
Strain the dough a bit with your hands, and then pass it through the pasta machine until you reach the desired thickness. Sprinkle the pasta with flour. Leave to dry about 5 min, ideally hung so it does not stick.
step 3
For the sauce: Put the unpeeled beets in foil, keeping the stem and leaves that we will occupy later. Rose the beets with oil and salt. Add some water inside the aluminum to generate steam
step 4
Roast the beets in the oven for 40 min at 220 ° C. Once ready dry with absorbent paper to avoid staining your fingers. Put the beets in the processor along with 1 garlic clove and the almonds.
step 5
Grind a little, add juice and zest of 1 lemon. Then put olive oil and 1/2 cup finely grated parmesan. Reserve the puree we got from the processor.
step 6
In a frying pan add oil and sauté 1 clove garlic with chopped onion into small cubes. Sauté along the stem and beet leaves for about 2 min. Add 2 tablespoons of the puree we had reserved and water.
step 7
Cook the fresh pasta in abundant water with salt, about 5 min. Add the drained pasta in the beetroot sauce, mix well and serve. Sprinkle with lemon zest and grated cheese.
