Beet Fettuccine With Hazelnuts and Goat Cheese

Step 1

Fit pasta maker with shaping disc.

Step 2

Place small measuring cup on digital scale; tare scale. Add eggs and then enough beet juice to reach 170 grams (6 ounces) total weight. Stir in oil.

Step 3

Add flour to mixing chamber; attach lid. Press Start to turn on pasta maker. Press Mode to select Double Batch. Press Start. Slowly pour egg mixture through liquid inlet into chamber.

Step 4

When pasta maker is done mixing, press Start to begin the extrusion process. Use flat cleaning tool to cut pasta to desired length.

Step 5

Bring large pot of water to a boil.

Step 6

Place oil in small pot, add garlic, and cook on medium-low until fragrant, 1 to 2 minutes.

Step 7

Add hazelnuts and cook until golden brown, 4 to 5 minutes. Add lemon zest and thyme and cook 1 minute. Stir in lemon juice and 1/2 teaspoon salt.

Step 8

Add 1 tablespoon salt to boiling water, then pasta, and cook until just tender, 2 to 10 minutes. Toss with hazelnut mixture. Serve topped with goat cheese and also with thyme if desired