Beet tagliatelle with basil

Split the eggs. Put the yolks in the bowl of the food processor, the protein is not used.

Add the egg, the flour, the beet juice, the olive oil and the salt. Let the food processor rotate until a ball forms. This takes about 1 min.

Knead the ball on a lightly floured worktop for 2 minutes. Press flat and wrap in cling film. Allow to stand for 2 hours at room temperature.

Cut the dough into 3 equal pieces. Sprinkle the worktop lightly with flour and roll out as thin as possible to form an elongated piece of approx. 15 x 30 cm.

Place the piece of dough on a clean lightly floured tea towel and let dry for 15 minutes. Make 2 more laps.

Dust the dough lightly with flour and roll it loosely. Use a sharp knife to cut the dough into strips of ½ cm (tagliatelle).

Carefully loosen the tagliatelle with your hands. Meanwhile, bring a large pot of water with salt to the boil. Cook the tagliatelle in 2 minutes until al dente.

Meanwhile, tear the basil leaves into pieces. Drain the tagliatelle and mix with the rest of the olive oil and the basil.

Grate the Parmesan cheese above it and serve immediately. Yummy! .