Omelet > wrote in
news

>> >
>> > Looks fascinating. Is the beet root incorporated into the pasta?
>>
>>
>> Yes.
>> "Method
>>
>> Peel the beetroot and boil in a very little water and over cook, then
>> puree the cooked beetroot. This is one time when you want the
>> beetroot to bleed.
>>
>> Place the flour in a bowl; add the egg, oil and beetroot pulp. Using
>> a pastry cutter or your hands bring the flour into the egg mixture
>> and gradually combine it until you have a dough. Knead the dough on
>> the work bench for a couple of minutes until it is firm and smooth.
>> Cover with cling film and chill for at least 30 minutes."
>
> That actually sounds interesting enough to try.


I'll let you know when I've done ours :-)

The SO is a beetroot freak, so when she saw it.......


> Wonder how it'd work
> with spinach leaf as a separate recipe?


Using the spinach instead of the beetroot??

Simon said you can basically use whatever you want in the pasta mix.



--
Peter Lucas
Brisbane
Australia

"The joys of the table belong equally to all ages, conditions, countries
and times; they mix with all other pleasures, and remain the last to
console us for their loss."
Jean Antheleme Brillet-Savarin,