Beetroot Linguine with Chia Topping

Ingredients

• 150 g beetroot tubers (1 beetroot tuber)
• 1 tbsp White Wine Vinegar
• Salt
• 400 g all-purpose flour (plus extra for dusting)
• 4 eggs
• 3 tbsp olive oil
• 2 sprigs parsley
• 220 ml beetroot juice
• 30 g chia seeds (2 tbsp)
• 1 tbsp Lemon Juice
• Pepper
• 40 g ricotta (4 tsp)

Instructions

1. 1.

   Peel, wash and cut the beetroot into pieces. Add vinegar, salt and 100 ml water to a pot, cover and simmer for about 30 minutes until tender. Let cool, strain through a sieve and reserve the broth.

2. 2.

   Puree the beetroot finely and mix with flour, eggs, 1 tbsp oil and 1 tsp salt to form a smooth dough; add more broth or flour if needed. Shape into a ball, wrap in cling film and rest for about 30 minutes.

3. 3.

   Using a pasta machine, roll out the dough into linguine; alternatively roll thinly with a rolling pin and cut into narrow strips. Form noodles into nests and dry on a floured surface for about 10 minutes.

4. 4.

   Meanwhile wash parsley, shake off excess water and pluck the leaves.

5. 5.

   Bring the reserved beetroot broth to a boil in a large pot, add 150 ml beetroot juice and saltwater. Add the noodles and cook for 3–4 minutes until al dente.

6. 6.

   In a mortar crush chia seeds. Heat remaining oil in a pan; toast the seeds over medium heat for 1 minute. Deglaze with the leftover beetroot broth and lemon juice, simmer for 2 minutes to thicken.

7. 7.

   Drain the noodles and toss with the chia mixture. Season with salt and pepper.

8. 8.

   Serve on four bowls, topping each with 1 tsp ricotta and a sprinkle of parsley.