Golden
beetroot & caraway tagliatelle
* 75g
cooked golden beetroot, pureed
* 1
free-range egg
* 200g
"00" pasta flour
* 1tsp
caraway seeds
* Extra
flour and fine polenta, for dusting
Bring
the ingredients together & kneed for 5 minutes.
Wrap
in cling film & chill for half an hour
Divide
the dough into 4 and feed through the pasta machine
It
was a mild & motionless spring day, exactly right for
washing carpets
Tove
Jansson; Tales from Moominvalley
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