Here we share a recipe for Beet Campanelle, courtesy of Spuntino Wine Bar and Italian Tapas in Westbury.
2 ounces (fluid) olive oil
3 ounces (unsalted butter
3 ounces (by weight) minced garlic
4 ounces (by weight) diced shallots
4 ounces (by weight) Parmesan cheese (grated)
1 teaspoon ground black pepper
1 teaspoon kosher salt
12 ounces (fluid) heavy cream
Beet Pasta Batch
1/4 cup water
1/4 cup kosher salt
3.5 ounces cooked and peeled beets
2 cups of flour
In a blender, blend the beets and water together until smooth.
To make the puree, mix the flour, salt and puree together and knead for about 10-15 minutes until a smooth ball is formed.
Once the dough is smooth, wrap it in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
After the dough has rested, cut it into 4 pieces.
The dough can now be rolled out by hand or with a pasta roller.
Once the dough is rolled out, lightly dust with flour. Roll the dough and cut into strips.
Unroll the noodles and toss them in another dusting of flour.
Now you can cook the pasta or freeze it until ready to use.
Cook the pasta in salted boiling water for 3 minutes.
Heat the oil in a saute pan over medium heat for about 90 seconds.
Then add garlic and allow to cook until golden brown.
Next, you’ll want to add in your heavy cream, shallots, and Parmesan. Once done, save some Parmesan to use as a garnish.
Stir constantly until the sauce thickens. Once the sauce is ready, add your favorite pasta, toss and enjoy.