Our homemade beetroot linguine with balsamic vinegar pasta is made with real beetroot when they are in season. We take fresh beetroot, steam them and form a purée. The purée goes directly into our pasta dough. Since vinegar pairs really well with beetroot, The Pasta Maker decided to add some wonderfully sweet balsamic vinegar from Modena, Italy. The whole process can take some time but we think that it is worth all of the work involved.
You may find that the beautiful vibrant colour of your homemade beetroot linguine will fade with cooking, so we recommend adding a little fresh beetroot to the cooking water.
Our beetroot and balsamic linguine has a slight sweetness that pairs very nicely with fresh mozzarella, ricotta, balsamic vinegar and chard, but is equally at home with shellfish, chicken, beef, tomato and cream sauces.
- Bring a pot of lightly salted water to a rapid boil.
- Add the pasta, stir and check for doneness within the first minute.
- Drain and add to your favourite sauce.