Place the eggs, salt, olive oil and pureed beetroot into a food processor and blend till combined.
Add the flour and blend until the mix comes together forming a ball (the bowl of your food processor should become quite clean as all the ingredients become a ball).
Turn the dough onto a flour surface and knead for 10 minutes or until the dough becomes smooth and silky.
Alternatively, place the flour onto a working surface and make a well in the middle.
Add the eggs, salt, olive oil and beet puree. Using a fork, beat together the eggs to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
Once all the ingredients are incorporated and a ball of dough is formed, knead for about 10 minutes or until the dough becomes smooth and silky.
Wrap the dough in plastic wrap and place in the fridge to rest for 20 minutes.
Roll the dough into thin sheets, either using a rolling pin or a pasta machine and cut into strips (again using a pasta machine or a knife).
If you cook it immediately from fresh, it can take less than 2 minutes to cook. For best results, leave it to dry overnight and then it will retain more of its colour and take about 3–5 minutes to cook.
Serve it with a blue cheese sauce sprinkled with, roasted, chopped walnuts and crispy bacon or pancetta.
Recipe reprinted with permission of Food Monger. To see more recipes, please click here.