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  • Writer's pictureYiannoulla Burness

Red Beet Fettuccine with Basil Pine Pesto

Fettuccine made from scratch. Typically fresh pasta is made with eggs to enrich the dough and give additional protein which is necessary for pasta made with straight oo flour. Making vegan pasta requires a fifty fifty blend of semolina and oo flour for the best texture and variety of pasta without the use of eggs. There are only four ingredients to this pasta recipe. Semolina, oo flour, beetroot juice and water. The fresh organic beet juice gives a beautiful vibrant colour to the pasta. The addition of basil pesto adds texture, creaminess and flavour. Top it off with the buttery flavour of pine nuts and a sprinkle of cashew parmesan for the perfect balance of cheesiness.



EQUIPMENT

food processor or motor and pestle, portable pasta maker or pasta roller and fettuccine cutter attachments for stand mixer/kitchen aid


INGREDIENTS FOR PASTA

250g or 1 1/2 cups semolina flour

250g or 1 2/3 cups type 00 flour

150ml beetroot juice

90ml water


MAKE THE DOUGH

Peel 2 large beetroot chop into pieces and feed through a juicer

* Combine the water and beet juice together.

* Warm the liquid until just warm.

* Place the two flours into a food processor turn on to combine the flours.

* With the motor running slowly pour 200g of the beet juice into the food processor. Add the rest of the juice gradually, until the dough starts to come together and is sticky but not wet to touch. You may not need all the liquid.


KNEAD THE DOUGH

* Turn the dough out onto a lightly floured surface using 00 flour.

* Knead the dough until it becomes silky smooth, about 10 minutes.

* Shape the dough into a ball and wrap tightly with plastic wrap.

* Set aside to rest for 15 minutes at room temperature.

STRETCH AND THIN THE DOUGH

* Set up the pasta machine with the roller attachment in place, put it on the widest setting ( usually beginning with 1)

* Take your dough and cut into four pieces . Flatten one piece of dough into a thick disk and feed it through the pasta roller. Repeat this once or twice.

* Fold this piece of dough into thirds, give it a press between your hands then feed the pasta through the rollers, crosswise. Do this at least a couple more times as this helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

* Next step is thin and cut the pasta. Each time you feed the dough through the rollers the dough will become thinner, at the same time change the setting until you reach 5 0r 6. If the pasta gets too long to be manageable lightly dust the bench top with semolina flour lay the stretched out dough down and cut it in half or thirds depending how long you want the noodle to be.

* Continue with the other pieces until all the dough is stretched and ready to be cut into noodles.

* Remove the pasta roller and now attach the fettuccine cutter.

* Run the sheets of stretched pasta through the cutter.

* Toss the noodles with a dusting of semolina to keep them from sticking together place them on a floured baking tray and cover with a towel while you finish cutting the rest of the dough.

* If you choose not to cook all the pasta you can freeze it on the tray and once frozen store in zip lock bags in the freezer. When required take frozen pasta from the freezer and add strait to a pot of boiling salted water and cook 3 -4 minutes or until al dente.


COOK PASTA AND ASSEMBLE

* Bring a large pot of salted water to the boil.

* Cook the pasta until al dente, 3-4 minutes. Reserve some of the cooking water.

* Add the pesto and cooked noodles to a bowl, toss together gently until the noodles are well coated with the pesto.

* Add a little of the reserved cooking water as needed to create a creamy consistency.

* Serve pasta in individual bowls, garnish with a sprinkling of pine nuts and cashew parmesan.


INGREDIENTS FOR BASIL PINE PESTO

3 medium size garlic peeled

1 cup basil leaves (tightly packed)

1 cup Italian parsley leaves (tightly packed)

3 tablespoon lemon juice

1/2 cup pine nuts * (see note)

1/2 teaspoon salt or to taste

1/4 - 1/2 cup extra virgin olive oil

METHOD (use food processor or mortar and pestle)

* Place first six ingredients in a food processor and pulse a few times to break down ingredients.

* With the motor running slowly pour in olive oil until well combined and creamy.

* Adjust seasoning if needed, set aside in an airtight container.

* Note: use macadamia, walnut, cashew, pistachio or almond in place of pine nuts.


INGREDIENTS FOR CASHEW PARMESAN

2/3 cup raw organic cashews

1/3 cup nutritional yeast flakes

1/2 teaspoon garlic powder

1/4 teaspoon pink Himalayan salt


METHOD

* Place all ingredients in a food processor and blend until powdered.

* Store in an airtight container in the fridge until needed.































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