Pink Ribbon Pasta with Shrimp

Ingredients

• 1 small beetroot (cooked)
• 300 g durum wheat flour
• 1 tsp salt
• 3 eggs
• 1 tbsp Olive Oil
• 2 red bell peppers
• 4 Spring Onions
• 2 handfuls beet greens (young, or substitute with red Swiss chard)
• olive oil (cold‑pressed)
• 350 g shrimp (pre‑cooked)
• Salt
• Pepper (freshly ground)
• a pinch of sugar

Instructions

1. 1.

   For the pasta, peel and finely puree the beetroot. Mix flour with salt and beetroot, then knead in the eggs and olive oil to form a smooth dough. Let the dough rest covered at room temperature for about 30 minutes.

2. 2.

   Knead the dough again, roll it into thin sheets using a pasta machine. Let it dry briefly, then cut into ~1 cm wide ribbon strands with the machine or a knife. Dry on floured kitchen towels for 2 hours, turning occasionally.

3. 3.

   Meanwhile, wash the bell peppers, halve them, remove seeds and cut into thick strips. Trim the spring onions, quarter the white part and chop the green parts. Wash the beet greens and drain.

4. 4.

   Heat 2 Tbsp oil in a pan and steam the peppers covered over medium heat for 5–8 minutes, stirring occasionally. Season with salt, pepper and sugar. Briefly blanch the beet greens in boiling salted water, then drain well. Sauté the spring onions in 1 Tbsp oil for 1 minute while stirring. Fry the shrimp in 1–2 Tbsp oil over high heat until golden brown, seasoning with salt and pepper.

5. 5.

   Bring a large pot of salted water to boil for the pasta. Add the ribbons and cook al dente for about 3 minutes. Drain immediately and toss with peppers, beet greens and spring onions. Add 1 Tbsp oil and the shrimp, mix briefly, season to taste, then serve hot on pre‑heated plates.