Steps

• Put the beetroot cut into pieces, eggs, and olive oil in the blender cup and blend until smooth.

  Make a well with the 2 flours, wear gloves to avoid staining your hands pink, make a hole in the middle and pour in the blended mixture little by little.

  

• With the help of a fork, mix from the center outwards to the edges.

  When the dough has completely absorbed the liquid, continue with both hands.

• If kneading with a stand mixer or pasta machine, put all the ingredients together and knead according to your appliance’s instructions.

  Once you have a smooth and homogeneous dough, wrap it in plastic wrap. Let it rest at room temperature for 15 minutes.

• If using a pasta machine, cut the dough into 4 pieces, and…

  

• pass them one by one through the pasta machine rollers, from the widest to the narrowest setting, and finally through the tagliatelle cutter.

  

• If you want to use a rolling pin, leave the dough whole, and start flattening it from the center outwards until it becomes very thin, then roll it on itself, dusting with flour.

  

• Once you have a roll, slice the tagliatelle to the desired size with a knife. Make sure to sprinkle semolina flour on the tray each time you add tagliatelle.

  

• Put the water for the pasta on the stove and in the meantime let’s prepare the ricotta sauce. Put the warm milk, ricotta, salt, and pepper in the blender cup, and blend for 2 minutes. Scrape with the spatula, add the grated Parmesan and mix for 1 minute.

  

• Cook the pasta in plenty of salted water with a tablespoon of vegetable oil to prevent the pasta from sticking.

  

• As soon as the pasta is cooked, drain it, reserving a ladle of cooking water, then transfer it to a bowl, add the ricotta sauce, mix and…

  

• serve with a little black pepper on top. The Pink tagliatelle and ricotta cream are ready.

  

• Put the beetroot cut into pieces, eggs, and olive oil in the blender cup. Blend for 1 min. speed 8. Scrape down with the spatula, add the 2 flours, knead: Knead/2 min.

  

• Transfer the dough to the work surface, compact it with your hands until you obtain a smooth and homogeneous dough, and wrap it in plastic wrap. Let it rest at room temperature for 15 minutes.

• Now that the pasta has rested, cut the dough into 4 pieces, and pass them one by one through the pasta machine rollers, from the widest to the narrowest setting and finally through the tagliatelle cutter.

  

• If you want to use a rolling pin, leave the dough whole, and start flattening it from the center outwards until it becomes very thin, then roll it on itself, dusting with flour. Once you have a roll, slice the tagliatelle to the desired size with a knife.

  

• The Ricotta Sauce, Put the milk, ricotta, salt, and pepper in the blender cup. 2 min, 99°F speed 2. Scrape down with the spatula, add the grated Parmesan and mix for 1 min, speed 3.

  

• Cook the pasta in plenty of salted water with a tablespoon of vegetable oil to prevent the pasta from sticking.

  

• As soon as the pasta is cooked, drain it, reserving a ladle of cooking water, then transfer it to a bowl, and add the ricotta sauce.

  Mix and serve with a little black pepper on top.

  

• With the help of our friend Bimby, we made the Pink tagliatelle and ricotta cream.