• Plain Pasta:
  • 165g ‘00’ Flour
  • 80g Semolina Flour
  • 4 Egg Yolks
  • 5 Tbsp Olive Oil
  • 50-100ml Water
  • Beetroot Pasta:
  • 4 Tbsp Pureed Beetroot
  • 245g Bread Flour
  • 4 Egg Yolks
  • 5 Tbsp Olive Oil
  • 25-50ml Water


  1. To make the plain pasta, add the flours, egg yolks and olive oil to a bowl and whisk together with your hands to make a shaggy dough. Slowly add the water, adding just enough until all the flour is absorbed.
  2. Knead for 5m until you have a smooth, stretchy dough.
  3. Repeat the process with the beetroot pasta, adding the pureed beetroot along with the flour at the start of the process.
  4. Shape each dough ball into a flat circle and wrap in cling film. Chill in the fridge for
  5. at least an hour. Once chilled cut each ball of dough in half and roll it out out using a pasta machine until it is thin enough - usually setting 6/7 on your machine. Use a rolling pin if you don’t have a machine.
  6. To make the polka dot, using the end of different sized round piping nozzles that you have lightly floured, cut holes all along the beetroot pasta. Lightly brush the pasta with a bit of water and then lay the plain pasta sheet over the top of the dots. Press the sheets together using a rolling pin.
  7. Shape into farfalle, tagliatelle and pappardelle and then use as needed.