Beetroot Pasta with Peppered Salmon & Asparagus
We blitzed 2 large cooked beets in a blender. And to 16oz of
Pasta Flour we added 2 fresh eggs a pinch of salt and the beetroot.
We gently brought the mixture together using a fork and working
from the inside out. Once it came together we kneaded it vigorously
for 15 mins before leaving to rest for 20 mins wrapped in cling
film in the fridge.
 
We then rolled out a quarter of the pasta dough and cut it into
tagliatelle.
 
We blanched some fresh asparagus and fried some sliced chestnut
mushrooms for the side. And had some peppered salmon fillets which
we sliced and placed on top of our pasta once cooked. (4 mins
in salted boiling water).
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