- 380 g '00' flour
- 50 g semola rimacinata flour
- 2 large eggs
- 135 g beetroot
- Blend beetroot. Add eggs and blend again into smooth liquid
- Bring dough together as a pasta dough. A food processor may be cleaner (will resemble wet breadcrumbs).
- Squeeze into rough ball and knead a few minutes. Wrap tightly and rest 10 mins.
- Knead again 3-4 mins until smooth, then wrap tightly and rest 30-60 mins.
- Cut into any desired shape and place on baking sheet with parchment and semolina dusting.
- Either freeze in bactches or boil 2-3 mins.