Red Stuffed Farfalle

Equipment Needed

• Fluted Pasta Cutter

• Pasta Sheeter

• Cake Tester

INGREDIENTS LIST

For The Pasta

• 150g “00” Flour

• 125g Egg Yolks

• 10g Beetroot Powder

For The Filling

• 2 Cups Ricotta

• Salt and Pepper to taste

METHOD

For The Filling

Add the ricotta to a bowl and adjust the seasoning with salt and pepper. Transfer the filling to a piping bag and tie shut.

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour with the beetroot powder and add in the eggs. Stir in the eggs and combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9) Lay a sheet of pasta and pipe the ricotta filling into 1.5 inch lines spread about 2 inches apart from the next. Lay a sheet of pasta on top and seal in the ricotta filling by hand. Using the fluted pasta cutter, trim rectangles around the potato filling leaving about 3/4 inch on each side. Using a cake tester, gently pierce the pasta and press the pasta tightly against the filling to remove all excess air. Using your index finger, push down in the center of the rectangle and using your middle finger and thumb, bring the center edges of the pasta in towards your pointer finger, press and seal.