Time: 35 minuti
Difficulty: Media

Homemade pasta, you ... but colorful and rich in a super special dressing! The secret ingredient? The red turnips.
Features:
The red turnip, also known as red carrot or beet, actually has a botanical name: Beta Vulgaris. It’s a tuber whose bright red color, with multiple nutritional properties thanks to the presence of iron, calcium, potassium, phosphorus and sodium.
The vitamins contained are some of the group B: B1, B2 and B3, and vitamin C. The root also contains saponins, flavonoids and anthocyanins.
Historical background:
The origin of red turnip is Middle Eastern, around the thirteenth century we find it mainly in Germany, where it represents an important element in the peasant diet, then it spreads also in Italy.
Notes:
Red turnip stimulates the secretion of gastric juices that facilitate digestion, but is not ideal for those suffering from gastritis to avoid acidity.
Ingredients for 4 people
300 g Special Molino dalla Giovanna fresh pasta without gluten and lactose
50 g red turnips cooked and blended  
120 g water
20 g extra virgin olive oil
salt up
Fine rice flour for dusting  
For seasoning
800 g cauliflower
500 g fresh salmon
¼ glass of white wine
2 chopped shallots
2 sprigs of thyme
2 leaves of fresh sage
Extra virgin olive oil
Salt up
Ground black pepper
Fine rice flour for dusting

Proceeding
Arrange the mix in a bowl or planetary, add the water and red turnip pulp. Work gently and then add a pinch of salt, oil and knead to obtain a smooth and compact mixture. Check if the dough is sufficiently elastic, otherwise adjust with water or with a little rice flour.
Create a ball with the dough, then take some parts and shape them into rolls of 5 mm diameter; cut into 3-5 mm long pieces and with the pressure of the thumb, slide them on the floured surface, dragging them briefly and then turn them over and get the orecchiette. Let stand on a floured tray for at least 1 hour.
In the meantime put a pot on the fire with water, when it has come to a boil put a steel strainer basket and cook the cauliflower flowers, steam for about 35 minutes.
Pour the shallots into a non-stick frying pan, with two tablespoons of oil, sauté on a low heat for a few minutes, in the meantime cut the salmon into cubes and blanch in the shallot sauté, after a few minutes add the wine.
As soon as the wine has evaporated, chop the herbs well and add them to the salmon at this point drain the cauliflower and add it to the fish, mix well for a few minutes.
Cook the orecchiette in plenty of salted boiling water for about 9 minutes, then drain and add to the sauce in the pan. Allow to flavor, stirring gently, then complete with 2 tablespoons of oil and divide the preparation into individual dishes. Serve.