Ingredients for fresh red gluten-free beetroot pasta

For approximately 4 people

300g Mixture of natural flours for Pasta Mulino Marello

4 whole medium eggs

10 g beetroot powder

18 g water

20 g extra virgin olive oil

10 g beetroot powder

Procedure

Place all the ingredients in the bowl of the mixer and knead until a smooth mixture is created. Divide into two parts of equal weight. Cover one part immediately to prevent it from drying out. 

In the other part of the dough, add 10 g of beetroot powder and continue to work until all the powder has been mixed.

Cover the doughs  with cling film and leave to rest in the fridge for 30 minutes.

Cut into small portions and pass through the pasta machine creating thin sheets.

Then proceed with shaping the tagliatelle.