Pink Pasta with Cheese (Print Version)
Colorful pasta made with beet-dyed dough and creamy cheese filling. Ideal for a fancy dinner with someone special.
# Ingredients:
→ Bright Pink Dough
01 -
200g (1 1/3 cups) '00' flour or all-purpose flour
02 -
55g (1 large) egg
03 -
30g (2 large) egg yolks
04 -
30g (2 tablespoons) roasted beet purée
→ Soft Pink Dough
05 -
15g (1 tablespoon) roasted beet purée
06 -
70g (1 1/2 large eggs), beaten
07 -
30g (2 large) egg yolks
08 -
200g (1 1/3 cups) '00' flour or all-purpose flour
→ Cheesy Filling
09 -
8oz (1 cup) creamy ricotta
10 -
6oz (3/4 cup) soft goat cheese
11 -
2oz (1/3 cup) finely grated Parmigiano-Reggiano
12 -
A couple tablespoons of chopped fresh chives
13 -
Zest of one small lemon
14 -
A squirt of fresh lemon juice, if you'd like
15 -
Salt and black pepper to your liking
→ Toppings
16 -
1 stick (1/2 cup) cold unsalted butter, diced
17 -
50g (1/2 cup) toasted walnuts, chopped and salted
18 -
Fresh mint leaves, dill, and finely chopped chives to sprinkle on top
19 -
Add salt as needed
# Directions:
01 -
Scrub your beets clean and roast them at 400°F for 45–60 minutes until they're soft. Let them cool, then remove skins and blend till smooth.
02 -
For both pink pasta doughs, combine beet purée, eggs, and flour. Knead until smooth, wrap it up, and let rest for half an hour.
03 -
Mix together ricotta, goat cheese, Parmigiano-Reggiano, lemon zest, chives, and a squeeze of lemon juice if you'd like. Add salt and pepper to taste.
04 -
Roll both doughs really thin, place little scoops of filling, and cut them into flowery shapes. Press edges to seal well.
05 -
Drop the pasta into salted boiling water and cook for around 3 minutes. Make the butter sauce while boiling. Toss pasta with the sauce, sprinkle with walnuts and fresh herbs, and adjust salt if needed.
# Notes:
01 -
Store in the freezer for up to a month ahead of time
02 -
Great for date nights or fancy celebrations
03 -
The two-tone pasta makes it look stunning