Homemade Red Pasta Dough

Ingredients and Weight:

1. High-gluten flour - 500 grams
2. Red beetroot, cooked and pureed - 150 grams (for color)
3. Eggs - 3 large
4. Salt - 1 teaspoon
5. Water - as needed (around 50-75 ml)
6. Extra virgin olive oil - 2 tablespoons

Preparation Time:

• Preparation Time: 45 minutes (including dough resting time)
• Cooking Time: Not applicable (only for dough preparation)

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the flour, cooked and pureed beetroot, eggs, salt, and olive oil. Mix well using a wooden spoon or your hands.
3. Gradually add water as needed to make a smooth and elastic dough.
4. Transfer the dough to a floured surface and knead for a few minutes until smooth and homogeneous.
5. Shape the dough into a ball and let it rest, covered, for 20-30 minutes.
6. Roll out the dough into thin sheets using a rolling pin or pasta machine. Cut into desired shapes (e.g., strips, circles).
7. At this point, the dough can be cooked or left to dry for later use.

Nutritional Information: (Per serving, assuming the pasta is not further cooked or processed) Calories: Approximately 250 calories per 100 grams of dough (depending on the additional ingredients used during cooking) Carbohydrates: High due to flour content Protein: Moderate due to eggs and flour Fat: Low to moderate depending on the type of olive oil used (contains mainly monounsaturated fats) Fiber: Moderate due to the flour content and absence of refined grains. Note: Nutritional information may vary depending on the specific ingredients used and their proportions.

Dish Characteristics:

• Vibrant red color due to beetroot.
• Chewy and elastic texture due to high-gluten flour.
• Savory flavor enhanced by the combination of beetroot and olive oil.
• Customizable: Can be served with various sauces and toppings according to personal preference.

User Comments:

1. "The color is so vibrant! The beetroot gives it a unique flavor that I really enjoy." - John Doe, New York
2. "The dough is so easy to handle and roll out, makes for a great homemade pasta experience." - Jane Smith, Los Angeles
3. "Love the combination of beetroot and high-gluten flour, makes for a very satisfying dish." - Michael Johnson, San Francisco

Special Precautions and Tips:

• Use fresh, cooked, and pureed beetroot for best color and flavor results.
• Adjust the amount of water based on the absorption rate of the flour; this will affect the texture of the dough.
• Ensure to knead the dough well to achieve a smooth and elastic texture.