Tagliatellewithshreddedbeetssourcreamandparsley Recipes

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

Steps:

• Melt butter with oil in large nonstick skillet over medium heat (I've substituted just cooking spray + a splash of olive oil and it is fine). Add garlic and stir until pale golden, about one minute.
• Add beets and cayenne; reduce heat to medium low and saute just until beets are tender, about 12 minutes.
• Stir in lemon juice (I also add some pepper at this point).
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
• Drain pasta and return to pot. Stir in sour cream and 4 tbsp parsley, then add beet mixture. Season with salt and pepper. Serve with additional parsley on top (I also serve with some shredded parmesan).
• Note: if you use a large enough skillet for the beets, you can just add the sour cream/parsley to the beets, then put the cooked pasta into the pan with your beets, and you'll only have one dish with a technicolor mess.

Steps:

• Melt butter with oil in large nonstick skillet over medium heat. Add garlic; stir until pale golden, about 1 minute. Add beets and cayenne; reduce heat to medium-low and sauté just until beets are tender, about 12 minutes. Stir in lemon juice.
• Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Drain pasta and return to pot. Stir in sour cream and 4 tablespoons parsley, then beet mixture. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Steps:

• In a large frying pan sauté the garlic, onion, carrot, green pepper and pancetta for about 5 minutes until vegetables and pancetta are almost translucent.
• Add the beef, pork and veal and cook until lightly browned.
• Drain off any fat.
• Stir in the tomato paste and cook for 2 minutes.
• Stir in beef broth and cook for about 10 minutes.
• Add the cream.
• Season with salt and pepper.
• Cover and cook for about an hour.
• In a large pot bring 6 quarts of salted water to a boil. Cook the tagliatelle for about 8 to 10 minutes until al dente. Drain.
• Plate the pasta and top with the meat sauce.
• Serves 4 people and don't forget the shaved Pecorino Romano cheese.