Beet Casunsei

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Ingredients

  •   1 1/2 cups unbleached, all purpose flour
  •   2 medium eggs
  •   1/4 cup water
  •   2 tablespoons olive oil
  •   Salt
  •   2 cups cooked, peeled, and diced red beet (about 1 large beet)
  •   1 cup fresh ricotta
  •   1/4 cup grated Parmigiano Reggiano
  •   2 tablespoons chopped parsley
  •   1 tablespoon chopped thyme
  •   Salt, to taste
  •   Semolina flour or fine cornmeal, for prepping the casunsei
  •   1 egg, for assembling pasta
  •   1 stick of butter
  •   2 tablespoons poppy seeds

Instructions

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