Gluten-free two-tone noodles

Inserted by Rosa Rizzo the

Ingredients for fresh red gluten-free paste with beetroot

For about 4 people

300g Mixture of natural flours for Mill Mill pasta

4 full medium eggs

10 g powdered beetroot

18 g water

20 g extra virgin olive oil

10 g powdered beetroot


Put all the ingredients and knead into the planetary bowl until you create a homogeneous mixture. Divide into two parts of equal weight. Now cover a part to prevent dry.

In the other piece of dough, add 10 g of dust beetroot and continue to work it until all the dust is mixed.

Cover mixtures with food film and resting in the refrigerator for 30 minutes.

Cut into small portions and pass in the pasta machine creating thin frosts.

Then precede in the forming of the noodles.

Recipe created for Mill Marello from Stefania Fracasso of flavor clouds
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