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Homemade tagliatelle with red beet foam

  • 1h
    • Preparation 45 min
    • Cooking 15 min

Ingredients

4 People
  • For the tagliatelle:
  • 400 g Pasta flour
  • 4 Eggs (size M)
  • Salt
  • For the pumpkin seed brittle:
  • 50 g Pumpkin seeds
  • Sea salt
  • 2 tbsp. Liquid honey
  • Chili flakes
  • Baking paper
  • For the sauce:
  • 130 g Butter
  • 2 Shallots
  • 0.5 tsp. White peppercorns
  • 50 ml Dry white wine
  • 80 ml Red beet juice
  • 80 ml Vegetable stock
  • 1 tbsp. White wine vinegar
  • Salt
  • For the vegetable spaghetti:
  • 1 Yellow beet (approx. 250 g)
  • 1 Red beet (approx. 250 g)
  • 1 Ring beet (approx. 250 g)
  • 1 Large carrot (approx. 250 g)
  • Plus:
  • Chervil for garnish
  • Durum wheat semolina for the baking tray
  • Plastic wrap

Preparation

Step 1
To create the pasta dough, sift the pasta flour onto a work surface. Form a hollow in the center. Add eggs and salt to the hollow and stir into the flour with a fork. Knead the dough with your hands for 5-10 minutes until a homogeneous mass is formed. If the dough is too firm, add 1 tablespoon of water. Flatten the pasta dough, wrap it in plastic wrap and let it rest for about 30 minutes.
g Pasta flour
Eggs (size M)
Salt
Step 2
Meanwhile, roast the pumpkin seeds in a pan without any oil. Season with sea salt. Add the honey and stir until the pumpkin seeds begin to caramelize. Sprinkle with chili flakes, place on a piece of baking paper and leave to cool down completely.  
g Pumpkin seeds
Sea salt
tbsp. Liquid honey
Chili flakes
Baking paper
Step 3
Roll out the pasta dough into thin sheets using the WMF Gourmet Pasta Machine and cut into tagliatelle. Shape the pasta into nests, place on a baking sheet sprinkled with semolina, cover and set aside.
Durum wheat semolina for the baking tray
Step 4
For the sauce, cut 120 g of butter into small cubes and freeze. Meanwhile, peel and finely dice the shallots. Heat the rest of the butter in a saucepan. Sauté the shallots with pepper for about 1 minute until translucent. Add the white wine, red beet juice, vegetable stock and white wine vinegar and reduce to 100 ml over a medium heat. Pour the stock through a fine sieve into a small pot and set aside.
g Butter
Shallots
tsp. White peppercorns
ml Dry white wine
ml Red beet juice
ml Vegetable stock
tbsp. White wine vinegar
Step 5
Peel and wash the root vegetables and cut into vegetable spaghetti using the WMF Kult X Spiralizer. Bring the red beet sauce to the boil and reduce the heat. Gradually add the frozen butter, stirring constantly until the sauce has a creamy consistency. Season with salt to taste. Briefly whisk with a hand blender and keep warm. 
Salt
Yellow beet (approx. 250 g)
Red beet (approx. 250 g)
Ring beet (approx. 250 g)
Large carrot (approx. 250 g)
Step 6
Cook the tagliatelle in boiling salted water for about 3 minutes. Add the vegetable spaghetti to the pasta after 2 minutes and cook for 1 more minute. Remove with a slotted spoon and drain. Decoratively arrange the sauce on the pasta and vegetable spaghetti. Garnish with pumpkin brittle and herbs and serve immediately. 
Chervil for garnish