Preparation

• In a large pan, sauté the minced meat, seasoning it with parsley, garlic powder, salt, and nutmeg. It should be well-dried.

  

• Let it cool, add the spreadable cheese and grated Parmesan. Adjust salt and mix the ingredients well. The mixture should be dry.

  While waiting for it to cool, start preparing the beetroot pasta.

  

• Meanwhile, as the minced meat cools, start preparing the beetroot pasta. Puree the pre-cooked beetroots using an immersion blender.

  

• On a floured board, place the flour in a fountain shape, add the eggs, the beet puree, and salt.

  

• Knead until you get a smooth and compact dough (you will obtain about 1.5 lbs).

  Let it rest for at least an hour, covered with plastic wrap outside the fridge.

  

• Divide the dough into 4 parts, about 6.3 oz each.

  Slightly roll out the dough with a rolling pin, flouring both surfaces.

  At this point, use the pasta machine.

  Insert the piece of dough at the maximum thickness, fold it over itself and pass it again always at the maximum thickness.

  Repeat this operation at least ten times, flouring the sheet with very little flour if it is too soft.

  

• Now pass the obtained sheet through the second notch only once, until you reach the last thickness, which is the thinnest in the pasta machine.

  Slightly flour the sheet if it is too soft.

  Once stretched, if it is too long, divide it in half and spread it on a floured surface.

  Your sheet is ready.

  

• Place the pasta on a surface, putting a teaspoon of filling at a distance of 3 inches and a piece of emmental on top, fold the sheet inward, pressing well to adhere the edges.

  In the notes, you find another method to prepare the candies, choose the one you prefer.

  

• Fold the other part of the sheet, cut in half with a pastry wheel, forming two strips of filled pasta. Then cut in the middle again with a pastry wheel, forming rectangles of filled pasta.

  

• Roll up the ends as if it were candy paper, place the candies on a floured tray, not placing them too close to each other; otherwise, they risk sticking.

  

• Here are your candies ready; once cooked, you can season them as you prefer. You will get about 2.9 lbs in total.

  If you do not consume them immediately, I recommend freezing them; otherwise, they will dry out if left in the air.

  

• You can season them with a simple tomato sauce or with butter and sage.

  
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