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Beet Pasta with Crème Fraiche and Caviar
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Description
I made homemade pasta dough for the first time in ages, and colored it with brilliant, beautiful beets. They did not disappoint in color or flavor. While simple, creme fraiche and caviar is an amazing combination and there is a good reason it is a classic. The hot pasta should kind of melt the crème fraiche into it, making it creamy. The little pops of salty, nutty caviar and tiny bits of oniony chive are sooo good!
Ingredients
- FOR THE BEET PASTA:
- 2 cups All-purpose Flour
- 2 cups Semolina Flour
- 4 whole Eggs
- ½ cups Beet Puree
- ½ teaspoons Salt
- Water (as Needed)
- _____
- FOR THE GARNISH:
- Olive Oil
- ½ cups Chives, Freshly Minced
- Creme Fraiche Or Sour Cream
- 2 ounces, weight Caviar
Preparation
Beet pasta:
Place a sheet of parchment on the counter top. Using a strainer, combine and sift the flours together onto the parchment.
In the bowl of a mixer fitted with a paddle, combine the flour with the eggs, beets and salt. Add water, 1 tablespoon at a time, until you have a thick, smooth dough (about 2-3 tablespoons of water).
Fit the mixer with a dough hook and continue to beat the dough on medium for a couple of minutes. I took my dough ball out and kneaded it for a few more minutes with a tiny bit of flour to try to make it as smooth as my puny arms could get it. But if your mixer can do it (mine is acting up!) feel free to do it that way!
Cut the ball into six parts. Cut each of those into 4 small balls. Run the little dough balls through the pasta maker according to directions and to create the cut that you would like (I chose bucatini—my favorite!).
Slice the pasta off at the appropriate length (mine were about 8” long) and set them on a piece of parchment. When you have made the pasta, spread them out on a surface (I chose the backs of sheet pans). I spread them out to avoid them sticking as I let them dry out.
Boil a large pot of salted water. Boil the pasta until just al dente, about 2-3 minutes. Drain and add to a bowl. Top with a few drizzles of olive oil and freshly minced chives. Toss to coat. Place the pasta on plates.
Top the pasta with a dollop of crème fraiche (or sour cream) and a dollop of caviar. Drizzle the plate with a little good olive oil and serve.
Enjoy!
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milkwithknives on 2.16.2011
Oh, my gosh! That’s lovely! We make fresh pasta once or twice a week but have never put any pureed veg in the dough. I’ll certainly try this next time it’s my turn to mix. Thanks!