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Prep time
1 hour
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Cook time
5 minutes
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Serves
2
Author Notes
Beetroot Pasta with Marinated Fava Beans, Feta Cheese and Walnuts —buenobenne
Ingredients
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1 cup
Semolina Flour
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1
Beetroot (medium)
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1
egg yolk (medium)
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1 teaspoon
olive oil
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6 ounces
feta cheese
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0.5 cups
walnuts
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0.5 cups
marinated fava beans
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Salt
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0.5 bunches
dill leaves
Directions
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Preheat the oven to 350F. Bake the beetroot wrapped in foil with a pinch of salt and the olive oil for 45-50 minutes until tender. Once cooled, peel and puree to a smooth consistency. This can be done 1-3 days ahead and refrigerated. Bring to room temperature before using.
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Take the semolina on a clean work surface. Make a well in the middle and add the egg yolk and beet puree to it. Mix until you get a ball of dough. If the dough is dry, add some egg whites/water. If the dough is wet, add more flour. Cover and let it rest for 30-40 minutes.
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Pass the dough through a pasta maker and shape according to taste and cook the pasta until al dente.
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To the cooked pasta, add coarsely chopped toasted walnuts, feta cheese, finely chopped dill leaves and marinated fava beans (https://www.feastingathome.com/marinated-fava-beans/).
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Drizzle with olive oil and serve with bread.
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