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boil the beetroot in salted water for 20 minutes until just cooked.
cool, peel and chunk up the beetroot.
blitz the beetroot with the egg, salt and olive oil.
mix enough into 125g of pasta flour to knead for 5 minutes until soft. (Add in a little more flour or oil if required, depending on the size of the beetroot.)
wrap in clingfilm and leave to chill for 30 minutes.
steep the saffron in a few tablespoons of boiling water.
mix into 125g of pasta flour with egg yolks, salt and olive oil.
knead for 5 minutes until soft and elastic, then wrap in clingfilm and chill in the fridge for half an hour.
squeeze the squid ink into 125g of pasta flour along with olive oil, salt and an egg.
knead for 5 minutes until soft and elastic then wrap in clingfilm and chill in the fridge for half an hour.
blanch the spinach in boiling water for 10 seconds, then drain and squeeze out as much liquid as possible.
blitz up with an egg, olive oil and salt.
pour enough into 125g of pasta flour to knead until soft and elastic.
roll each pasta out to your desired thickness once rested, using extra pasta flour to dust surfaces as required.
cut the thin pasta sheets to your preferred width, approximately 1cm across for tagliatelle.
hang to rest and dry for 5 minutes before cooking in rapidly boiling salted water for 2-3 minutes until just al dente.
allow to hang and dry for 24 hours at room temperature if you require dried pasta. (This will need 5-6 minutes of cooking time.)
makes 600g of dried pasta