PINK BEET PASTA DOUGH
Preparation time: 50 minutes , Recipe for: 4/5 persons , Complexity : 
Pasta Dishes
MAIN INGREDIENTS :
INGREDIENTS
3 cups (14oz, 400g) all-purpose or 00 flour, plus more for rolling out
2 pinches salt
3 large eggs (around 65g, 2.3 ounces each), beaten
4 tablespoons (55g) cooked beets, pureed
METHOD
For the dough:
Attach the dough hook to the Smeg stand mixer and add the flour, salt, eggs and beet puree to the bowl. Mix on speed 1 for 3-5 minutes until the mixture comes together as a ball, adding a spoonful of water at a time if the mixture is dry or extra flour if the dough seems sticky. Wrap the dough with plastic wrap and place it in the refrigerator for 30 minutes.
Attach the pasta roller accessory to the stand mixer. Divide the dough into 4 pieces, press them into flat rectangles and flour each side. Pass one of the pieces through the pasta roller on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through the pasta roller, reducing the thickness from no. 0 to 5.
Let the pasta sheets dry for 10 minutes on a floured work space. Attach the fettuccine accessory and run one sheet through on speed 1. Continue with the rest. Flour the fettuccine ribbons well so they don’t stick together.
For the pasta:
Bring a large pot of water to boil; add the course salt. Add the fresh pasta and cook al dente, about 2-3 minutes. Drain.