← All recipes

🍝 Homemade Spaghetti with Beetroot Flavor

499 kcal · 30 min · 4 servings

Ingredients

• 200 g whole wheat flour (+ 2 tbsp for working)
• 200 g wheat flour Type 405 (+ 2 tbsp for working)
• 4 eggs
• 2 tbsp olive oil
• 0.5 tsp salt
• 50 ml beetroot juice

Instructions

1. 1. Put both types of flour into a large bowl.
2. 2. Add the eggs, olive oil, a pinch of salt, and the beetroot juice.
3. 3. Knead the ingredients vigorously until a smooth and elastic dough forms.
4. 4. If the dough seems too dry, add a little water or more beetroot juice.
5. 5. Shape the dough into a ball.
6. 6. Place the ball into a bowl.
7. 7. Cover the bowl with a damp cloth.
8. 8. Let the dough rest in the refrigerator for at least 1 hour.
9. 9. Take the dough out of the refrigerator and knead it briefly.
10. 10. Divide the dough into 2 to 4 pieces.
11. 11. Shape the pieces into flat rectangles.
12. 12. Roll the rectangles through the pasta machine on setting 1.
13. 13. Fold the dough together.
14. 14. Roll the folded dough through again on setting 1.
15. 15. Switch to setting 2 and roll the dough through once.
16. 16. Roll the dough thinly on settings 3, 4, and 5 one after the other.
17. 17. Dust the dough lightly with flour each time you roll it.
18. 18. Cut the thin dough sheets into spaghetti using the pasta machine attachment.
19. 19. Place the finished pasta on a plate dusted with flour.
20. 20. Let the pasta dry briefly.
21. 21. Bring plenty of salted water to a boil in a pot.
22. 22. Cook the pasta for about 3 minutes.
23. 23. Drain the pasta.
24. 24. Serve the spaghetti as desired.

Nutrition per serving

• kcal: 499
• Protein: 19 g · Fett/Fat: 12 g · Carbs: 78 g