Extra Flour to add during the kneading if required
Preheat your oven at 200° and line a tray with baking paper
Peal the Beetroots and cut them in 4.Wrap them in Foil and cook them for at least 30 minutes, or until soft inside. Cutting them is not mandatory, but they will cook faster when in smaller pieces.
Let the Beetroot cool down, then transfer into a Blender or Food Processor and mix with the Eggs until smooth.The Beetroots should now look like a thin puree.
Place the Flour and Salt on your clean kitchen bench to create a mound.With your fingers, create a well in the centre of the mound.
Gradually pour the Beetroot and Eggspuree into the well and start incorporating them with the flour. Start from the outside of the well and work you way to the outside of the mound, adding more of the Beetroot Puree when needed.
Knead the dough with your hand and keep working it for a few minutes.Add more flour if the dough is sticky.
When the dough is smooth and completely dry (doesn’t stick), cover it with a clean towel.I’ve read a fair bit about resting or not resting the dough and the opinions vary. I rested the dough, but as always recommend that you try either way and see what works best for you!
Recipe provided by "A Baking Journey" - https://www.abakingjourney.com