Turmeric Pasta Recipe
roasted beets, pickled miso Beets fennel cider, & whipped vinaigrette Fennel goat cheese, pistachios
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Ingredients
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Pasta
Roasted Beets
Pickled Miso Beets
Whipped Vinaigrette
Toppings
Method
Prepare the Pasta
- 1
Make the Dough
In a mixing bowl, combine the flour, turmeric powder, eggs, and salt. Mix until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Pasta
After resting, roll out the dough with a pasta machine or rolling pin until thin. Cut into desired pasta shape.
Roast the Beets
- 4
Prep the Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap each beet in aluminum foil.
- 5
Roast the Beets
Place the wrapped beets on a baking sheet and roast for 45-60 minutes, or until fork-tender. Let cool, then peel and cube.
Pickle the Miso Beets
- 6
Prepare the Pickling Liquid
In a small saucepan, combine apple cider vinegar, miso paste, sugar, and water. Heat gently until the sugar and miso dissolve.
- 7
Pickle the Beets
Place the cubed roasted beets in a jar and pour the pickling liquid over them. Seal and refrigerate for at least 1 hour.
Make the Whipped Vinaigrette
- 8
Combine Ingredients
In a bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
Assemble the Dish
- 9
Cook the Pasta
In a large pot of boiling salted water, cook the fresh pasta for 2-3 minutes until al dente. Drain and set aside.
- 10
Plate the Dish
On a serving plate, arrange the cooked pasta, top with pickled miso beets, crumbled goat cheese, chopped pistachios, and fennel fronds.
- 11
Drizzle with Vinaigrette
Finish the dish by drizzling the whipped vinaigrette over the top.