I love pasta! It is such an easy dish to make and incredibly versatile. We have jazzed up the dough itself and served it with a flavoursome pesto and beetroot jelly. If you make all the elements this makes for a stunning dish. You can also just serve the pasta with the pesto.

You will need:

For the pasta:

200g ‘00’ flour

2 eggs and 1 egg yolk

1/2 tablespoon olive oil

We added: large pinch of nutmeg, 1/4 tsp ground cumin, 1/2 tablespoon of cacao powder and 1/4 tsp beetroot powder

You can make the pasta in an electric mixer- just pop the flour and flavourings into the mixer and pour the eggs and oil in whilst the motor is running

The mixture should resemble cous cous and should come easily together The mixture should also be tacky, not sticky and rest for 20 minutes

Roll out until 1mm thin, cut into circles, place a teaspoon of filling in the middle and seal with a little water around the edges

Leave to dry out for 2 minutes

Cook in boiling salted water for 2 minutes and serve with the pesto, jelly and a drizzle of balsamic syrup

The filling:

100g cooked beetroot, finely chopped

50g feta cheese, crumbled

1/4 teaspoon of chopped mint

Combine all the above


50g pecan nuts, toasted

large bunch of parsley

Juice of 1/2 lemon

Pinch of salt

30g grated parmesan (or a vegetarian style cheese)

100ml olive oil

Blend the above and season to taste


200ml beetroot juice

pinch of salt

1/4 teaspoon of cayenne pepper

1/2 teaspoon of garam masala

1 heaped tablespoon of agar agar

Pour the juice into a small sauce pan with the salt and spices and sprinkle with the agar agar

Gently bring to a simmer until the agar agar has dissolved and then boil for 3 minutes

Leave to cool slightly and then pour into a small baking dish lined with cling film, this will set very quickly even at room temperature, so don’t forget about it!

Once this jelly sets (15-20 minutes), cut into cubes and keep in the fridge until ready to use