Beetroot Pappardelle with Goat Cheese

Ingredients

• 150 ml beetroot juice
• 280 g spelt whole‑grain flour
• 2 tbsp spelt whole‑grain flour (for working)
• 120 g semolina
• 2 tbsp semolina (for working)
• 4 eggs
• 4 tbsp olive oil
• Salt
• 0.5 bunch sage (10 g)
• 80 g hazelnuts
• 1 orange
• 2 tbsp butter (15 g)
• Pepper
• 100 g lamb’s lettuce
• 1 tbsp balsamic vinegar
• 150 g goat fresh cheese (45 % fat in the product)

Instructions

1. 1.

   Reduce beetroot juice to about 50 ml in a pot over medium heat, then let it cool for about 5 minutes.

2. 2.

   Mix flour with semolina, sift onto a work surface and form a depression. Beat eggs with beetroot juice, add 2 tbsp oil and 1 tsp salt into the center and gradually mix the flour from the edges with a fork. Knead by hand for 5–10 minutes until smooth, then let rest at least an hour.

3. 3.

   Meanwhile wash sage, pat dry and pluck leaves. Halve or roughly chop hazelnuts and toast them in a hot pan without oil over medium heat for 3 minutes. Peel orange, cut fruit into small pieces.

4. 4.

   Dust work surface with semolina and flour. Roll dough into ~1 mm thick sheets, preferably rectangular, using a rolling pin or pasta machine. Roll up and cut into wide ribbon noodles or use an appropriate attachment on the pasta machine. Boil noodles in salted water for 2–3 minutes, then drain and set aside.

5. 5.

   Heat butter and remaining oil in a large pan. Fry sage leaves for 2–3 minutes over medium heat. Add noodles, hazelnuts, salt and pepper to taste.

6. 6.

   Meanwhile wash lamb’s lettuce, pat dry and mix with orange pieces, add vinegar and season with salt and pepper. Plate noodles, sprinkle goat cheese on top, serve salad alongside the beetroot pappardelle with goat cheese.