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!)
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...!