Beetroot scialatelli with lemon mussel sauce

Beetroot scialatelli with lemon mussel sauce. I love using my pasta machine, as you can get many shapes and particular combinations. These pink scialatelli are an example. Just add a little steamed beetroot puree to get this pasta a little different from the usual and made even more delicious by the lemon mussel sauce.

In my area it’s not easy to find fresh mussels, so I usually use the frozen ones already shelled, which I find of excellent quality in a frozen fish shop in the area. Certainly with some fresh shelled mussels, the presentation will be even prettier.

I realized this pasta with PASTAIO | Pasta Maker with the scialatelli bronze extruder. With this type of die some additional care is required compared to the plastic ones, but the result is truly unique. For an optimal result, I recommend that you heat the extruder in hot water and mount it just before the extrusion begins. In this way it will already be at temperature and the pasta will be extruded perfectly from the beginning.

You can then buy the other bronze dies on the dedicated machine shop, including this scialatelli one. Or, if you want to make bronze extruded pasta since the beginning, you can buy a more complete version directly on Amazon, which includes various bronze dies, but not that of the scialatelli which will still be purchased separately. This recipe also fits well with the pici extruder.

Beetroot scialatelli with lemon mussel sauce

Ingredients (pasta):

• 240g re-milled semolina (De Cecco)
• 60g 00 flour (Barilla)
• 60g steamed beetroot puree
• 5g olive oil
• 60g water

Ingredients (sauce):

• 2 garlic cloves
• 2 dried chillies
• 250g shelled frozen mussels (or 600g of fresh shelled mussels)
• 100ml white wine
• 1 lemon (zest and juice)
• Chopped parsley
• Salt
• Extra virgin olive oil

Directions (pasta):

1. First of all, heat some water in a bowl, so that it is very hot (around 60° C) and then immerse the scialatelli extruder. In this way, when you use it it will already be hot and you will not have to discard too many scialatelli at the beginning.
2. Start preparing the pasta by pouring the flours and beetroot puree into the basket of the Pasta Maker. Be careful not to pour the puree into the extrusion hole. For the moment, leave another front extrusion die mounted in the machine.
3. Then put the lid on, select the “Pasta V” (quick pasta) program and start it. From the holes in the lid, gradually add the water mixed with the oil.
4. When the program is almost finished, lift the lid to stop it, drain the scialatelli die and dry it well, then replace it with the one previously mounted.
5. Then replace the lid and the machine will restart automatically. As soon as the dough starts to come out, it will probably not be optimal for the first 10-15 centimeters. Then cut this part away and put it back into the machine by lifting the lid and then closing it.
6. When the pasta starts to come out evenly, make small baskets and cut to desired length. Continue like this until the end. In the event that the program stops before the end of the mix, make a Stop and then restart only the extrusion with the appropriate button.
7. Let it dry for at least a couple of hours to obtain optimal cooking, even better if you cook the pasta the next day.

Directions (Beetroot scialatelli with lemon mussel sauce):

1. Heat a couple of tablespoons of oil in a pan with the peeled garlic and dried chillies.
2. Then add the mussels and sauté for a few minutes, then blend with the white wine. If they are fresh, cover with a lid and cook over high heat until they open. Discard those that remain closed at the end. If you use the frozen shelled ones, just cook for 3-4 minutes, so that they soften.
3. Then add the chopped parsley, the zest and the juice of an untreated lemon.
4. Meanwhile, cook the pasta in boiling water for 4-5 minutes. When it is still quite al dente, drain and pour into the pan so as to toss with the sauce, adding a few tablespoons of cooking water, if necessary, and a drizzle of raw oil.