Beetroot Pasta, the colour of ‘M’ in CMYK
I LOVE the colour of this pasta. The deep magenta hue is mesmerising and in a way unbelievable that it’s edible. It’s the colour that represents the “M” in CMYK and in that sense seems completely inedible or only something that would be edible in the future – when we’re all living in a computer-generated world where food has to be one of the colours represented in CMYK (otherwise it would not be recognised).
At the same time, I cannot help but think of Alfred Hitchcock when I eat this pasta. I remember reading a fabulous story about him and his “blue” parties – a colour that is also represented in CMYK in the form of the “C” for Cyan. At these parties he would only serve blue food, from the Martinis to the mash potatoes, and I have ever since wanted to do the same – it’s crazy, yet brilliant! However, it ‘s also believed that his guest got sick afterwords – many believing that the idea of eating blue food has a physiological effect that is hard to stomach ( excuse the pun, hehehehehe…). So perhaps I should rather throw a Magenta party and serve everything inspired by beetroots from the Martinis to the pasta.
I also love this pasta because it is so vibrant and, when served on a matte black plate, looks super modern – making a wonderful statement at the table. Remember to avoid overcooking it, the more you cook it the quicker it loses its colour and goes stogy. If you cook it immediately from fresh, it can take less than 2 minutes to cook. For best results, leave it to dry overnight and then it will retain more of its colour and take about 3–5 minutes to cook. I like to serve it with a blue cheese sauce sprinkled with, roasted, chopped walnuts and crispy bacon or pancetta.
For the recipe visit: foodMonger