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6 to 8
Medium
Published 2015
If you live near any Eastern European stores, buy a pelmeni mold (otherwise use a ravioli cutter or a pasta machine that has a ravioli cutter). This is a fusion of Polish pelmeni and a Georgian walnut stuffing.
Put the cooked beets, if using, in a food processor and pulse to a purée. Add the salt.
Put the flour into a large bowl and make a well in the center. Pour in the beet purée and mix to a dough, then gradually add the olive oil, followed by the beet powder paste, if using, and the water and egg replacer, checking all the time to make sure you have just the right consistency for the pasta