Casunziei

Updated at: Thu, 17 Aug 2023 13:52:24 GMT

Step 1

On a clean work surface or large wooden board, pile the flour into a mound

Step 2

Make a well in the centre of the mound large enough for the 2 eggs

Step 3

Beat the egg mixture with the fork, slowly pulling the flour from the sides of the well until the egg has all been absorbed by the flour. As the mixture thickens, start using your hands to continue incorporating the flour

Step 4

If needed, drizzle a small amount of warm water and continue mixing until you have a ball of dough

Step 5

Then lightly flour your clean work surface

Step 6

Knead the dough by pressing the heel of one hand into the ball, keeping your fingers high

Step 7

Press down on the dough while pushing it firmly away from you. The dough should stretch and roll under your hand

Step 8

Turn the dough over, then press into the dough with your knuckles, one hand at a time. This process should be carried out around 10 times

Step 9

Form the dough back into a ball and repeat the stretching and knuckling process, using more flour if needed to prevent any stickiness

Step 10

Repeat the process for about 10-20 minutes until the dough is smooth and silky and then roll the dough into a smooth ball

Step 11

Place the dough in a small bowl and cover with a tea towel, leave to rest for an hour at room temperature

Step 12

Lightly flour your surface and shape the dough into a rough circle

Step 13

With a rolling pin, begin rolling out the dough, starting in the centre and rolling away from you to the outer edge

Step 14

Turn the dough a quarter-turn, and repeat, working your way around, until the sheet of dough is 1/8 inch thick. Scatter a small amount of flour on the dough whenever it starts to stick to the surface or the rolling pin. You now have your sheet of pasta dough

Step 15

Roast the beetroots until soft and then purée them in a food processor (or mash with a fork if you don’t have a processor)

Step 16

Blend the beetroot purée with the cheese and add plenty of seasoning

Step 17

Find a circular biscuit cutter or a round jar lid to cut out the pasta

Step 18

Cut the pasta into as many circles as your dough allows. You may need to reform the ball and roll it out several times to use up all the dough

Step 19

Now, take a large teaspoon of filling and place it in the middle of each pasta circle

Step 20

When filled, fold each circle in half and seal the dough with your fingers, ensuring there are no air bubbles trapped inside and no gaps where your filling could escape. Sealing the edge with a little bit of water is a handy trick to bear in mind

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