Flower pasta

Pink by the beetroots, edible flowers and pasta without a pasta machine

This will be a therapeutic cooking session for you and it feels arty!

Beetroot

I am sure if you can ready made beetroot extracts in a bottle but for mine, I got the juice from beetroots themselves. This was done by chopping up some fresh beetroot then blending them in a food processer until it becomes a paste. Then squeezing the liquid out from the paste.

Edible flowers

I bought the edible flowers from Marks and Spencers.

Sauce

the sauce was simple, I didn't want to go extreme as I still wanted to keep the colour of the pasta visible! Just melted some butter and toasted pine nuts.

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Makes 2 servings

Total time: 1 hour

Ingredients:

200g pasta/plain flour

2 egg

1 tbsp olive oil

1/8 tsp sea salt

Pinch of pepper

Marks and Spencer’s British edible viola flowers

10 tbsp beetroot juice

3 tbsp Unsalted butter

2 tbsp pine nuts

1. Place flour on your kneading counter. Make a well in the middle and break 2 eggs in the middle. Add in the olive oil, salt, beetroot juice and pepper in the middle on top of the eggs. Using a fork, beat the eggs and slowly incorporate the flour in bit by bit. Once combined, knead the dough for 5 minutes until it becomes smooth. Rest the dough 15 minutes.

2. Roll the dough out and wet one side of the surface. Stick the edible flowers on top. Cut into squares or rectangles.

3. Salt some boiling water in a pot and place the flower pasta in. Boil until the pasta floats up to the surface.

4. In a pan, melt some butter and pour in the pine nuts. Fry for bout 2-3 minutes.

5. Combine the sauce with the flower pasta.