A delight for everybody

Looking for something light and tasty? Your quest has just finished because we have created the perfect recipes for light meals that contain the ideal ratio of nutritive and hedonistic values for all the modern gourmands, always careful when it comes to their health and being fit!

Pasta in love

Looking for something light, healthy and delicious?
Your quest has just ended because we have created perfect recipes for light meals, which contain the ideal ratio of nutritional and hedonistic values for all those contemporary gourmands who are always careful about their health and staying fit!
Preparation  / 60 min
  • Wash the beetroot well, wrap it up in aluminium foil and bake at 190 ° C for about 45 minutes to tender completely. 
  • In the meantime use the eggs, flour, salt and colour and prepare a smooth, medium firm dough. Depending on the shade of red you wish to get, add more or less colour. Keep in mind that your pasta will take some red colour from the beetroot juice as well. Wrap the dough in the foil and leave to rest for half an hour. Roll out the dough very thinly and cut the pasta into desired width. If you have a pasta machine, the better. Cook your pasta "al dente" in lots of boiling salted water and drain. 
  • Peel the beetroot, take ¼ and cut into thin noodles. 
  • Chop finely the onion and fry it in olive oil. Put the remaining beetroot in a blender, together with pine nuts, fried onions, salt, pepper, thyme and base sauce and mix to obtain a fine paste. Put it into a pan, wait until it boils, and stir the pasta. Add the lemon juice and fried beetroot noodles, and add more spice if needed. Stir gently and serve. 
  • Sprinkle with fresh parsley and, if preferred, grated Ovidur cheese. 

Ingredients/  serves 4
For the pasta:
350 g rough flour
3 eggs

pinch of salt

red food colour
For the sauce: 
50 gonions 
300 g beetroot
30 gpine nuts
2 tablespoons of olive oil 
 pinch of thyme (preferably fresh) 
 salt, pepper
300 ml of vegetable base sauce
 lemon juice if preferred
 chopped fresh parsley 
50 g Ovidur cheese for sprinkling