Try this indulgent pasta – with a surprisingly decadent filling! Watch how we made it on Instagram here.

For the filling (make the day before use):

Ingredients: 

• 1-2 medium beetroots
• 1 medium potato
• Olive oil
• Salt & pepper
• 2 tbsp unsalted butter
• 2 tbsp all purpose flour

Method

1. Boil the beetroot & potato until tender, puree with a food processor, & combine with a little oil, salt & pepper.
2. Melt 1 tbsp of butter, add 2 tbsps of flour & cook, stirring until the flour begins to colour. Transfer to a bowl.
3. Melt another tbsp of butter in the pan & add the beetroot & potato mixture. Cook over medium heat stirring frequently for 2 minutes, then stir in the flour & cook until combined.
4. Place in the fridge, preferably the day before use.

For the pasta:

Ingredients: 

• 3 cups all purpose flour
• 4 large eggs
• Salt

Method

1. Shape the flour into a well, break the eggs in the middle, & beat lightly, then begin drawing in flour gradually from the sides of the well.
2. When it’s a crumbly dough, add a pinch of salt and knead until smooth & elastic. Let the dough rest for 30 minutes.
3. Roll the dough into a thin sheet and cut into disks 2 inches in diameter & place a mound of filling on each disk. Fold & seal, cook in boiling water, removing when they rise to the surface.

for the sauce:

Ingredients: 

• 100 grams of butter
• 1 grated garlic clove
• Handful of finely chopped parsley

Method

1. Gently melt butter in a frying pan, add in the garlic & parsley with a sprinkle of salt.
2. Once fully melted & the flavours have merged, drizzle over the plated pasta.