Beetroot farfalle with burrata

Total time: 1hr 30m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 667 Kcal, 26g Protein, 64g Carbohydrates, 33g Fat


  • Beetroot pasta dough
  • 1.5 dl beetroot juice
  • 0.5 tsp salt
  • 2 tbsp olive oil
  • 1 fresh eggs
  • 300 g flour for making dumplings
  • Sauce
  • 1 tbsp olive oil
  • 2 packs baby-beetroots (each approx. 170 g), sliced
  • 2 pinches salt
  • a little pepper
  • 160 g diced bacon
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 0.25 bunch thyme, finely chopped
  • Pasta
  • 2 dl beetroot juice
  • 4 burrata piccola (each approx. 50 g)
  • salted water, boiling

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  • Beetroot pasta dough

    Mix the flour and salt in a bowl. Add the beetroot juice, egg and oil, mix, knead for approx. 15 mins to form a smooth dough. Shape into balls, cover and leave to rest at room temperature for approx. 30 mins.
  • To shape

    Divide the dough into four, roll out each piece on a well-floured surface until the dough is translucent (each approx. 20 x 32 cm). Keep separating the dough from the work surface. Cut the dough lengthways into strips approx. 5 cm wide, then cut crossways into pieces approx. 4 cm wide. Fold the rectangles by hand into "concertinas”. Press together in the middle.
  • Sauce

    Heat the oil in a non-stick frying pan, add the beetroot and sauté for approx. 4 minutes, season. Add the bacon and fry for approx. 5 mins until crispy, add the herbs and continue to fry for approx. 2 mins.
  • Pasta

    Bring the salt water and beetroot juice to the boil, cook the farfalle in the liquid for approx. 4 mins, drain and combine with the beetroot and bacon mixture. Top with the burrata.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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