Beetroot Pasta

1: Pour the flour onto a clean work surface, make a well in the middle, and add in the rest of the ingredients.

2: Using a fork, beat the eggs, then slowly start pulling the flour in from the sides.

3: Once there is no more runny egg, start kneading by hand until it’s smooth.

4: If it’s too dry/hard, lightly wet your hands to help soften. If too soft, add more flour.

5: Wrap the dough ball in plastic wrap and let rest at room temp for 1 hour.

6: Take one section from the dough ball and roll it out into a thin rectangle, about 1mm thick.

7: Trim any uneven edges. Roll it up, then cut to your desired width.

8: Place the pasta onto a baking tray that’s been dusted with semola flour.

9: Repeat with remaining dough and let it dry for 20-30 minutes before cooking.