Beetroot Pasta with Feta, Rocket and Walnuts Recipe

Ingredients

• 7 oz (200 g) gluten-free plain flour mix, plus extra for dusting
• 5 oz (140 g) brown rice flour
• 3½ oz (100 g) tapioca flour
• 3½ oz (100 g) potato flour
• ½ tsp xanthan gum
• 1½ tsp salt
• 2 tbsp warm water
• 4 medium free-range eggs, lightly beaten
• 4 fl oz (120 ml) beetroot juice

• 3 oz (80 g) walnuts
• 11 oz (300 g) cooked beetroot, in juice, drained, cubed
• 3 tbsp extra-virgin olive oil
• 6 oz (165 g) feta, roughly crumbled
• 1 oz (25 g) rocket, washed
• salt and freshly ground black pepper

1. For the pasta dough, combine the flours, xanthan gum, salt and water in a bowl. Mix briefly until just combined, then slowly beat in the eggs and beetroot juice until the flour mix has absorbed it; add more flour if too sticky, or a little more beetroot juice if too dry.
2. Turn out the dough onto a lightly floured surface and knead briefly before dividing into two balls. Pat down into discs and wrap in clingfilm. Chill for 30 minutes.
3. Roll out the dough pieces on a lightly floured surface into rough rectangular strips. Pass them through a pasta machine set to its widest setting.
4. Repeat until smooth, before passing them through the machine at increasingly narrow settings until the pasta sheets are approximately 2.5 mm (1/8 in) thick. Hang the sheets off a cold oven handle and leave to dry for 1 hour.
5. After drying, cut the sheets into strips of tagliatelle, arranging them on floured trays.
6. In addition, lightly toast the walnuts in a dry frying pan set over a medium heat. Tip out onto a plate.
7. Combine the beetroot with 2 tbsp extra-virgin olive oil and some salt and pepper in a food processor or blender. Pulse until puréed; it should still retain some texture. Loosen with more olive oil if needed, and adjust the seasoning to taste.
8. Brush any excess flour off the tagliatelle before cooking in a large saucepan of salted boiling water for 3-4 minutes until 'al dente'. Drain when ready and divide between serving bowls.
9. Top with the beetroot purée, feta, toasted walnuts and rocket leaves before serving.