Deep Red Fresh Fettuccine

Name: Deep Red Fresh Fettuccine
Cuisine: American
Ingredients: 450 grams Bread (strong) flour; 50 grams Semolina powder; 3 Whole egg; 15 grams Water; 1 net 230 grams together with the eggs and water Puréed beets

cookpad.japan @cookpad_jp

This is a recipe from our restaurant, Porta Felice.

The thickness of the dough will affect the boiling time and firmness, so find a thickness that suits your taste. Recipe by Tenshino papa chef

This is a recipe from our restaurant, Porta Felice.

The thickness of the dough will affect the boiling time and firmness, so find a thickness that suits your taste. Recipe by Tenshino papa chef

cookpad.japan @cookpad_jp

This is a recipe from our restaurant, Porta Felice.

The thickness of the dough will affect the boiling time and firmness, so find a thickness that suits your taste. Recipe by Tenshino papa chef

This is a recipe from our restaurant, Porta Felice.

The thickness of the dough will affect the boiling time and firmness, so find a thickness that suits your taste. Recipe by Tenshino papa chef

Saved

Ingredients

450 gramsBread (strong) flour
50 gramsSemolina powder
3Whole egg
15 gramsWater
1net 230 grams together with the eggs and water Puréed beets

Saved

Steps

1

Combine all the ingredients in a bowl and knead together until evenly blended and brought together. Let rest in the refrigerator for half a day.
2

Press in a pasta machine until about 70 cm long. Fold into thirds.
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5

Rotate the folded pasta 90 degrees and run through the pasta machine.
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7

Fold the pasta into thirds.
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9

Gently roll it out to your desired thickness, then cut into 26 cm long strips.
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Run the pasta through a flour-dusted cutter.
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13

Use your middle finger to wind the pasta around clockwise, then arrange the balls in a shallow container.
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Let chill in the refrigerator for 2 days or freeze.