Beetroot Tortellini filled with Spicy Goats Cheese & Basil

Beetroot Tortellini filled with Spicy Goats Cheese & Basil

Everything is better in Pink! Well that's what I believe, especially when my food can be make pink too.

I recently found a pasta machine in a charity store and knew it was time to finally learn how to make it. Since then, I have never gone back to store bought, it's SO easy to make and tastes divine! Once I became comfortable with the basics I started testing colours, using natural dyes. From Spinach, Turmeric to Beetroot, pasta has never been so fun to make!


There are two ways in which you can use beetroot and to achieve a really deep colour you'll need to use fresh beetroot juice that you blend yourself, alternatively you can use 100% Beetroot powder (which will give you a much lighter colour), that has a lot less mess….

The kneading process can happen two ways, but really don't try and skimp on this as you want your dough to me as soft and silky as possible. If I have the time I will do it by hand, straight onto my work surface, or if dinner is due within the hour, I jump straight to my stand mixer and allow the kneading hook to do all the work (thank god for technology is all I can say)!

Don’t panic if you do not have a pasta machine! If you have kneaded well, you will be able to roll out the dough fairly thin, without it pulling back, and then simply use a round cookie cutter to cut the shape.

I combine my dough recipe with Semolina which makes for a tougher dough, less gluten but a much heartier taste! The best thing about this recipe is you can use the same dough to make all types of pasta!


  • 150g Plain Flour

  • 160g Fine Semolina

  • 1 Egg

  • 4 TBSP Beetroot Juice or 2 TBSP Beetroot Powder

  • 150-200ml Water

  • Bunch of Basil Leaves (Chopped up finely)

  • 150g Goats Cheese

  • 1 Garlic Clove (Mashed or finely chopped)

  • 1 Green Chilli (Chopped up fine)


  1. Combine the Flour & Semolina in your bowl and make a well in the middle.

  2. Beat the egg with the beetroot juice or powder and then pour in the well.

  3. Add about 50ml of water into the well as well to start with.

  4. Then either with your hand or electric mixer bring the mixture together and then knead.

  5. If kneading in a mixer, knead for 5 minutes on a medium - high speed. Alternatively if doing it by hand, bring the dough together then place on a clean surface and knead for 5-10 minutes.

  6. You are looking for a very smooth, silky ball.

  7. Wrap in cling film and leave to rest at room temperature for a minimum of 10 minutes.

  8. When ready to use. Divide the dough into 4 pieces.

  9. Either feed each piece through a pasta maker, starting on Atlas number 1 working you way to a 3. Or if using a rolling pin, lightly flour your surface and roll out as thin as you can, but still being able to handle it easily.

  10. Using a round cutter (roughly 6cm diameter) cut out as many circles as possible in the rolled out dough.

  11. Then mix together your basil, cheese & chilli until the cheese has softened and you have a paste consistency.

  12. Carefully spoon about half a teaspoon of mixture into the middle of your dough circle.

  13. Then rim the edge of the circle with a dab of water, and then fold the circle in half. Leaving you with a semi circle and bump in the middle.

  14. Then to finish the tortellini shape, take the two corners and pinch them together to seal. This should essentially fold it in half again but create the shape.

  15. Repeat till all your dough and mixture is finished.

  16. You can either store them in the freezer at this point or boil some salty water and then boil the tortellini for 6-7 minutes to cook the dough!

  17. I eat mine with loads of melted butter, but it’s also great in a creamy sauce! Enjoy!