- 185 g flour
- 2 beetroot, peeled
- 5 free-range egg yolks
- 1 whole free-range egg
- Salt, to taste
- 80 g butter
- 1 T Woolworths Cape Malay spice
- 1⁄2 lemon
- Goat's cheese, for serving
- Mint, for serving
Place flour in a large bowl and make a well in the centre. Cook the peeled beetroot and purée, then pass through a sieve. Add the free-range egg yolks, whole free-range egg, the beetroot purée and salt to taste to the flour.
Gradually combine the flour and wet ingredients with a knife until a sticky dough forms. Turn the dough out on a floured surface and slowly add extra flour, kneading it into the dough. Keep adding flour until the dough is firm, smooth and not sticky to the touch. Cover the dough with clingwrap and rest for 30 minutes.
Divide the dough in half and roll out using a pasta machine, then cut to make tagliatelle. Cook in salted boiling water until al dente.
To make the burnt butter, melt 80 g butter in a pan. Once it starts to foam and turn golden in colour, add Woolworths Cape Malay spice and cook for a few seconds. Remove from the heat and squeeze in the juice of 1⁄2 lemon.
Toss the cooked pasta in the hot butter and serve immediately with torn goat’s cheese and sprigs of fresh mint.