Prep. time: 15 minutes
Cook Time: 60 minutes
Difficulty: 1 out of 5
Serve: 4
Ingredients:
11 oz Unbleached flour
2 Eggs
1 Small Cooked Beet
1 lb Leeks
4 oz Ricotta
2 tbsp Grated Parmesan Cheese
1/4 cup Dry White Wine
3 tbsp 1% Milk
3 tbsp Extra Virgin Olive Oil
Salt qb
Pepper qb
Preparation:
Peel the beet, chop and blend in the food processor. MIX the sifted flour, the eggs, beet and a pinch of salt to make a soft smooth dough. Roll out the dough very thinly, flour lightly and rolled over into itself. With a sharp knife, cut in tagliatelle. Set aside to drive briefly. Clean lakes, removing the dark green leaves, rinse, dry careful and slice thinly. in a large pan, cook, covered, the leeks in extra virgin olive oil, until just tender. Season with salt and generous fresh ground pepper. Add the wine and let evaporate completely. Mix ricotta with 2 or 3 tablespoons of milk to make a very soft cream, add to the leeks and cook on a low heat for a few minutes until the mixture is hot. During this time, cook tagliatelle in boiling salted water, until al dente. Drain well and toss with leek sauce. Transfer to warm serving bowl. Sprinkle with grated Parmesan and serve immediately.
Chef tips:
Always use fresh eggs And at the room temperature. Knead the pasta until it gets the consistency of play dough. If it’s too dry, add a small amount of olive oil. If it’s too sticky, use more flour. Ideally, make the dough by hand. Be sure to have your sauce, and spices ready at the table before dropping your pasta into water.
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