Fresh Beet Taglierini with Whipped Ricotta, Black Garlic, Sweet Corn & Arugula!
At 100km Foods, we're so lucky to have some an amazing community of staff members. Not only are they incredible humans, but many of them happen to also be incredible cooks!
This name might sounds familiar, meet our CSR Jaclyn Pomer!
Jaclyn’s love of food flourished early in her grandparent’s kitchen. Over the years she has connected with her family farming roots in Saskatchewan (still operating on the same homestead her grandmother was born and raised!).
After graduating from Culinary Arts at George Brown College she has spent the last 8 years living her professional passion through food and dance. Jaclyn is looking forward to what the future brings with the 100km Foods family!
She prepared an incredible Beet Taglierini recipe to share with you featuring a dozen 100km Foods ingredients including local beets, ricotta, black garlic, sweet corn and arugula!
Thanks to Jaclyn for the recipe and photos!
Serves 4 Entrees.
For the Beet Purree
For the Pasta Dough
- 2 1/4 cups All Purpose Flour + extra for rolling & dusting
- 5 x large Homestead egg yolks
- 1 Homestead egg (whole)
- 4 tbsp beet puree (see instructions for preparing below)
- 1 tsp salt
For the Sauce
- 300g Bella Casara ricotta (room temperature)
- 5 x cloves August's Harvest black garlic (skin removed & mashed with a spoon)
- 2 tbsp Zephyr parsley finely chopped + 4 large leaves for garnish
- 2 x ears Welsh Bros sweet corn (remove kernels from ear with knife)
- 2 large handfuls of New Farm arugula
- 4 tbsp Olive Farm olive oil
- Salt & pepper to taste
Prepare a large pot of boiling, salted water before moving onto the next
step, the pasta water should always be waiting for you!
How to Make Pasta Dough (No Pasta Machine Required!)
On a large, clean work surface, pour flour in a circular mound. Make a well in the centre about 4 inches wide.
Pour whole egg, egg yolks, beet purée, and salt into the well, using a fork to beat the mixture until combined.
Slowly incorporate flour into the eggs until a wet, sticky dough has formed.
Scrape excess dough from your fork and fingers. Using a bench knife (if possible) fold additional flour into the dough, turning after each fold.
Knead with hands for about 2-5 minutes until firm, dry dough forms.
Continue kneading another 3-5 minutes until dough develops a smooth, elastic texture similar to a firm ball of play-dough.
**If dough feels too wet you can always incorporate more flour one tablespoon at a time. If the dough feels too dry, slowly add water using a spray bottle**
Wrap ball of dough tightly in plastic wrap and rest on counter top for 30 minutes.
How to Make Taglierini
Prep x 2 parchment lined trays, both lightly dust with flour, set aside.
Unwrap the rested dough & cut into quarters. While working with each quarter make sure to re-wrap any remaining dough.
With a rolling pin flatten the quarter of dough into an oblong shape, remember to flip and flour when needed.
**Lift the dough frequently to make sure it doesn’t stick to the counter, flouring as needed.**
Roll the dough as thinly as possible to approximately 1/8 of an inch thickness. Place on floured baking sheet and role out the remaining quarters.
Working with one sheet at a time, fold over in 2-3 inch intervals, flouring in between as needed. You want the dough to resemble folding a letter.
Slice noodles about 1/8 of an inch **For Tagliatelle cut closer to 1/4 inch. In this recipe we went slightly in between the two cut sizes!**
Shake the noodles apart between your fingers and place them on a floured baking sheet.
Set aside to slightly dry and prep the rest of your dish OR place in an airtight bag, in the fridge for up to 2 days or freeze for up to 2 months!
Prepare The Rest of Your Dish
In a stand up mixer or bowl whisk Bella Casara ricotta, August's Harvest black garlic, 1 tsp salt, 1/2 tsp pepper & Zephyr parsley together into a smooth whipped mixture (approximately 1-2 minutes). Set aside 4 large teaspoons for garnish.
**Optional: Add a few drops of fresh lemon juice and/or add 1-2 tbsp heavy cream to mixture for a thicker cream sauce finish**
Heat a large pan to medium-high. (Make sure the pan is large enough as you
will be mixing the pasta in this pan.)
Heat 4 tbsp of Olive Farm olive oil in your pan, add the corn and salt and pepper and sauté while you cook your fresh pasta.
At this time you should drop your fresh pasta into the already boiling pot of water.
**Remember to shake off any excess flour from the pasta between your fingers before dropping into the water.**
Cook the Fresh Pasta
Add the pasta to your pot of boiling, salted water, stir gently with a wooden spoon, tongs, chopsticks, or a cooking fork.
Remember to frequently move the pasta gently with a wooden spoon or tongs. Tasting at regular intervals until noodles are al dente (1 1/2-2 minutes).
Transfer pasta straight from the water into your pan with the corn (leave your pot of water on the side, you will need pasta water to thicken you sauce!)
Add the whipped ricotta mixture & stir while incorporating pasta water 1/4 cup at a time up to 1 1/2 cups. Gently fold the pasta over itself to thicken into a sauce, add more water as needed.
Lastly add the arugula to lightly wilt within the mixture before serving.
Plate. Garnish with reserved ricotta & parsley.