Homemade Wholewheat Beetroot Pasta with Stir fried Veggies – Learn how to make Wholewheat pasta at home
Small, yields 1/3 cup pulp
Olive oil or any odorless oil
Powdered Black pepper
Peel and cut the beetroots.
Boil water and cook the beets for about 20-25 minutes, or until they turn soft and tender. Allow it to cool.
Once cooled, grind into a fine paste. Add 1-2 tbsp of the stock (water in which the beets were cooked) if required. Keep it aside.
Lightly beat an egg and keep it aside.
Sieve the wholewheat flour and salt. Transfer it to a bowl.
To this mixture add in the egg and beetroot puree.
Mix well and knead to form a soft dough. Add 2-3 tbsp of more flour if the dough is too sticky. Allow it to rest for 10-15 minutes.
Blanch the broccoli florets in water with little salt. Let it boil for about 3-4 minutes. Strain and keep under cold running water, to prevent further cooking.
To cook the pasta, boil water in a non-stick pan with salt and 1 tbsp olive oil. Make balls from the dough. Roll out each ball into thin discs. (like you roll out for roti, but thinner)
Using a pizza cutter or knife, cut thin strips of pasta from the rolled out dough. Now carefully place these strips into boiling water.
Cook for about 2-3 minutes or until done. Once cooked perfectly, transfer them to a colander and keep under running water for 3-4 seconds, to prevent further cooking. Once done, allow to strain.
Heat the remaining 2 tbsp oil in a pan. Add the sliced garlic and saute for a minute. Next add in the carrots and green peas. Saute for 3-4 minutes.
Then cook covered for 3-4 minutes. Now add in the blanched broccoli and mix well. To this mixture, add in the cooked pasta and pepper powder and mix well.