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Beetroot Tagliatelle

Beetroot Tagliatelle

Kate Ailey
Kate Ailey
Kate Ailey
  • Recipe by: Kate Ailey
  • The queen of pasta making, Kate Ailey. A food blogger and professional pasta maker, Kate runs a number of workshops to inspire you to make fresh pasta at home
Serves 1
Prep time: 30min
Cooking time: 5min

Brightly coloured classic tagliatelle pasta - simple, easy to make recipe that uses beetroot powder as a natural colourant.

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  • 1.

    Blend the egg and the beetroot powder together

  • 2.

    Create a well in the middle of the pasta flour on a wooden board

  • 3.

    Pour the pink egg mixture into the well

  • 4.

    Combine the egg and pasta flour as you would usually for pasta dough. (It will appear a little dryer than usual) Add a touch of water if required

  • 5.

    Start to combine with your hands and add a touch of water if required

  • 6.

    Knead the dough for 5 – 10 minutes until you have a smooth and springy texture to your dough and the colour is a deep purple.

  • 7.

    Wrap in cling film and leave at room temperature for around 20 minutes

  • 8.

    Uncover and flatten the pasta dough using your hands into a rectangular shape

  • 9.

    Dust your pasta machine with flour to prevent sticking and dust in between rolls too

  • 10.

    Roll the pasta out to setting 6 on your pasta machine twice

  • 11.

    Lightly dust with flour on both sides and then roll through the tagliatelle cutter on your machine or fold the pasta so you can cut with a knife into strands.

  • 12.

    Cook the fresh tagliatelle for 4-5 minutes in salted boiling water it will lose some of it colour to the water but it still remains a gorgeous purple once cooked

  • 13.


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