There’s nothing quite like the taste of homemade pasta. Here, Enrico shares his seasonal summer recipe for a delicious red tagliatelle served with sprouting broccoli, garlic, red chillies and toasted pine nuts.
- 100g cooked beetroot
- 500g 00 flour
- 4/5 eggs
- 200g stem broccoli
- 2 red mild chillies
- 2 cloves garlic
- 100ml extra virgin olive oil
- 100g pine nuts
- 100g grated parmesan
Puree the beetroot using a food processor. In a bowl mix the flour, eggs, beetroot and salt. Knead the dough until all the flour has been incorporated. You may need to add a little water to help this process. Allow the dough to rest covered for about 30 minutes.
In the meantime, bring some salted water to the boil and add the stem broccoli and boil them for about 4-5 minutes. Remove them from the water as soon as you can push a sharp knife through the stem and cool them down under cold water and set aside.
Using a pasta machine, roll the dough about 100g at the time. Fold the dough about five to six times or until the sheets of pasta are nice and smooth. Now you can decrease the thickness until you reach the last setting. If you have the attachment for the tagliatelle, cut the sheets of pasta to 30cm in length and pass the through the tagliatelle attachment. If you don’t have this, flour the sheet, roll them out and using a knife, cut the dough and unroll the tagliatelle. Next, dust the tagliatelle with some flour to prevent them sticking together and set aside.
Bring a pan of salted water (about 6 litres) to the boil. In a large saucepan heat up the olive oil. Slice the chillies and the garlic and fry them at a low temperature until the garlic starts to turn golden in colour. Now add the broccoli and fry them for about 5 minutes, turning carefully.
Separate the pasta and gently put it in the water, stirring as you put it in to prevent it sticking together. Reduce the heat a little, or the pan will over boil. Add a bit of the water to the broccoli to homogenise the oil. Cook the tagliatelle for about 5 minutes and once done, drain it before putting it in the pan with the broccoli. Using two spoons, gently dress the pasta with the sauce and the broccoli.
Plate the tagliatelle in a bowl and sprinkle a generous helping of parmesan on top to finish.
If you’re hosting a summer dinner party soon, we have some delicious seasonal salad recipes that are well worth a try!
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