1 h 30 min

Step 1

First, make the beet puree by simply boil one beet until soft. Then blend it into a smooth paste (it's important that the paste will be smooth, otherwise the pasta will break).

Step 2

Make the pasta: Pour the flour on the working surface. Make a pit in the middle.

Step 3

Break one egg at a time into a separate bowl. This way we clear that all the eggs are fine and avoid damaging the rest of the mixture just in case one egg is off.

Step 4

Start mixing the eggs into the pit, each time collecting more flour from the sides of the pile.

Step 5

When the eggs are fully incorporated into the flour, knead the dough until it is smooth and elastic.

Step 6

Wrap the dough then place it in the fridge to rest for at least one hour, maximum 2 days.

Step 7

Repeat the process with the red paste (just replace one egg with beet puree).

Step 8

When you are ready to make your pasta- boil some water and make the sauce. In the meantime open the pasta.

Step 9

Using a rolling pin- open the dough as thin as you can. If you have a pasta machine start rolling on level 1 and go thin until level 7.

Step 10

After opening the red pasta into a pasta sheet- cut it into a Tagliatelle shape.

Step 11

Arrange the red pasta strips on the yellow pasta sheet, roll with a rolling pin and cut the edges.

Step 12

Open in a pasta machine again (level 7).

Step 13

Cut the pasta with a pasta roller to rectangle pieces and shape them to Farfalle shape: Fold the rectangle piece like a wavy potato chip. Squeeze in the middle. Open to Farfalle shape.

Step 14

Boil water for the pasta. Salt the water properly.

Step 15

Cook for 4 minutes. In the meantime- Make the sauce by melting butter in a pan. Fry sage leaves in the butter and add some of the boiling water from the pasta to create an emulsion.

Step 16

Add the pasta to the sauce.

Step 17

Plate. Spread Parmigiano-Reggiano, the sauce, and black pepper on top.

Step 18

YASSS!