For these pasta, I mixed 120g strong bread flour with one egg and 2 generous tablespoonful of minced fresh beetroot. (add a tablespoon of oil in the mincing process). You will need more flour to achieve a smooth and non-sticky dough in the kneading stage. It is all about experiment. I air-dried them over night to get this authentic dry pasta look! VERY brittle, so handle with extra care!
I can not wait to cook them and see how they will look hydrated and mingling with some lovely sauce..(not sure what sauce yet!)
UPDATE:
All gone now...the pastas look lovely once cooked. Such pretty rose-red colour. I thought the pasta should be served in very simple fragranced oil. So I gently fried some garlic chives in olive oil, and then add some carrot and prawns. Boil the pasta in boiling water for max 2 minutes then mix them to the sauce...
YUM and this is the colours of the coming Summer time...!