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Beetroot farfalle with burrata
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 667
  • Fat about 33g
  • Carbohydrates about 64g
  • Protein about 26g
This is needed
This is needed for 4 people
Beetroot pasta dough
  • 300 g flour for making dumplings
  • 1.5 dl beetroot juice
  • 0.5 tsp salt
  • 1 fresh egg
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 2 packs baby-beetroots (each approx. 170 g), sliced
  • a little pepper
  • 2 pinches salt
  • 160 g diced bacon
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.25 bunch thyme, finely chopped
  • 2 dl beetroot juice
  • 4 burrata piccola (each approx. 50 g)
  • salted water, boiling
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And that's how it's done
And that's how it's done
Beetroot pasta dough
Mix the flour and salt in a bowl. Add the beetroot juice, egg and oil, mix, knead for approx. 15 mins to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.
To shape
Divide the dough into four, roll out each piece on a well-floured surface until the dough is translucent (each approx. 20 x 32 cm). Keep separating the dough from the work surface. Cut the dough lengthways into strips approx. 5 cm wide, then cut crossways into pieces approx. 4 cm wide. Fold the rectangles by hand into "concertinas”. Press together in the middle.
Heat the oil in a non-stick frying pan, add the beetroot and sauté for approx. 4 minutes, season. Add the bacon and fry for approx. 5 mins until crispy, add the herbs and continue to fry for approx. 2 mins.
Bring the salt water and beetroot juice to the boil, cook the farfalle in the liquid for approx. 4 mins, drain and combine with the beetroot and bacon mixture. Top with the burrata.

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