80g cooked Beetroot (BULLSHIT!! It doesn't make the pasta dark enough If there's a secret to this let me know??? I added triple the amount but then had to counteract this with flour so the pasta was dry enough)
300g of '00' flour or pasta flour
1 Egg Yolk
In a bowl add the flour then make a well in the centre, add eggs and beetroot thats been blended together- then stir in with a knife until it all comes together.
Once in a rough ball, kneed together with your hands until smooth
-This should take between 5/10mins
-There shouldn't be any cracks or crumbling
-Let it rest for 20mins then kneed again.
When rolling it should be almost transparent - add salt to the water when cooking.
Use a mug or glass cut into circles
Make sure your mixture is well seasoned.
I used a Danish cows cheese with cumin seeds (it was a gift) and added spinach with salt, pepper and nutmeg- YUM
Garlic, Sage, Cream & Asparagus Sauce
Crush then finely slice the garlic- 3 cloves
Tear up the sage leaves, bash them with your fist or end of knife so they're more flavoursome
Add asparagus and cook on a low heat for a couple of minutes
Then add cream, black pepper and half a vegetable stock cube, add a dash of water too.
Simmer for 10/15mins- Mix in rocket leaves or serve over them.
Oh and add grated parmesan
OBSESSED with the colours in this dish...and I added broad beans too, forgot that!! Just frozen ones I found in the freezer.
MY DREAM MEAL
Oh and don't forget- fry a couple of sage leave in a tiny bit of oil to garnish
AND THIS WAS A USED BOWL!! THAT GOOD :-)