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Fresh Pasta

Beet Reginette with Walnuts

Beet Reginette with Walnuts are made with homemade fresh pasta colored with beets. Here's how to make them with our recipe.
Recipe Beet Reginette with Walnuts
  • Difficulty Medium
  • Preparation 30 minutes
  • Cooking 5 minutes
  • Servings for 4 people

If you are looking for a showstopping first course, Beet Reginette with Walnuts are the recipe for you. Reginette are long pasta ribbons with ruffled edges, and the pinkish red color of this pasta will pleasantly surprise your guests, whose expectations will not be let down at the first bite.

To make the Beet Reginette with Walnuts recipe, you will need to make homemade egg pasta, adding blended beets to the dough to give it its distinctive color. As for the sauce, we simply blend walnuts with Parmigiano cheese. Alternatively, you can make the more classic Walnut Sauce.

Among our other reginette recipes, we recommend trying the Reginette with Snow Peas and Ricotta and the Saffron Reginette with Zucchini and Cherry Tomatoes.

Ingredients for 4 people

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Method

  1. To make the Beet Reginette with Walnuts, start by blending the beet with the eggs using an immersion blender.
    Beet Reginette with Walnuts, step 1: blending the beet with the eggs
  2. Then put the flour in a bowl and add the mixture, stirring first with a fork and then with your hands. Knead vigorously until you have a smooth ball of dough, then wrap it in plastic wrap and let it rest for at least half an hour.
    Beet Reginette with Walnuts, step 2: kneading the pink pasta dough
  3. Meanwhile, blend the walnuts with the Parmigiano and pepper in a food processor. You should get a fairly grainy mixture, to which you will then add the oil.
    Beet Reginette with Walnuts, step 3: walnuts and Parmigiano blended in a food processor
  4. Divide the dough into three pieces and roll them out with a pasta machine, starting from the thickest setting and gradually reducing it. For a more rustic texture, you can stop at the second-to-last setting.
    Beet Reginette with Walnuts, step 4: rolling out the dough with a pasta machine
  5. Then cut the pasta with a reginette cutter, dusting it with semolina flour to keep it from sticking.
    Beet Reginette with Walnuts, step 5: cutting the reginette and dusting them with semolina
  6. Boil the reginette for 2-3 minutes, then drain them into a bowl where you have already placed the walnut and Parmigiano pesto. Toss, adding a splash of the pasta cooking water if needed, and serve, finishing with a few shavings of Parmigiano if you like. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

For a simpler but equally flavorful dish, dress the Beet Reginette with brown butter flavored with sage.

Tips

You can make the Beet Reginette a few hours ahead and keep them on a cutting board, well spaced out and sprinkled with semolina. When everyone is at the table, cook them in plenty of salted water.

Storage

Once cooked and dressed, Beet Reginette with Walnuts are not suitable for storing.

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