Beet Pasta Goat Cheese (Print Version)
# Ingredients:
→ Beet Blend
01 -
Two medium-sized red beets, scrubbed but left raw
→ Deep Pink Dough
02 -
30g or 2 tablespoons of roasted beet blend
03 -
One large egg (weighs 55g)
04 -
Two large egg yolks, weighing 30g
05 -
'00' or plain white flour, 200g (about 1⅓ cups)
→ Soft Pink Dough
06 -
Roasted beet blend, 15g (1 tablespoon)
07 -
70g of whisked eggs (about 1½ eggs)
08 -
Two large yolks, 30g total
09 -
'00' or plain white flour, 200g (around 1⅓ cups)
→ Pasta Filling
10 -
225g (8 ounces) of whole-milk ricotta cheese
11 -
170g (6 ounces) of creamy goat cheese
12 -
55g (2 ounces) of grated Parmigiano-Reggiano
13 -
2-3 tablespoons of minced fresh chives
14 -
Zest from a small lemon, finely grated
15 -
Optional: a quick squeeze of lemon juice
16 -
Season to taste with kosher salt and freshly ground pepper
→ Finishing Touches
17 -
Cold unsalted butter, cut into chunks (115g or ½ cup/stick)
18 -
50g (½ cup) of raw walnuts
19 -
Mint leaves (fresh)
20 -
Dill fronds (fresh)
21 -
Minced fresh chives
22 -
Kosher salt
# Instructions:
01 -
Bake red beets at 400°F in a covered dish with water until soft (about 45–60 minutes). Let them cool slightly, peel while warm, chop, and purée until smooth.
02 -
Combine your chosen beet blend with eggs and yolks. Stir in flour either by hand or using a food processor, then let it sit for 30 minutes to 2 hours to relax.
03 -
Blend cheeses until creamy and smooth. Mix in lemon zest, chives, and seasonings. Scoop into a piping bag and keep chilled in the fridge.
04 -
Roll out dough, then use a fluted cookie cutter (1½-inch size) to cut into circles.
05 -
Whisk cold butter bits into the hot pasta water slowly until smooth. Season with kosher salt to taste.
06 -
Boil the small pasta for 2½–3 minutes. Toss it right into the buttery sauce. Sprinkle with walnuts and fresh herbs before serving.
# Notes:
01 -
Use raw, fresh beets for the best color.
02 -
Each batch of dough makes enough for two people. Double it to feed four.
03 -
You can prep the filling 3 days in advance.
04 -
Beet purée can be frozen for up to 3 months.