Beetroot tagliatelle

Method

1. Preheat oven to 200C (180C fan forced) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water and vinegar to a smooth sauce.
2. Attach the flat beater and mixing bowl to the stand mixer. Add the flour, salt and pepper, eggs, oil and 2 tbs only of the beetroot puree to the mixing bowl.
3. Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed.
4. Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices.
5. Attach the pasta roller to the stand mixer. Dust the roller and pasta lightly with a little extra flour.
6. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting, 2 then 3, then 4 for each roll.
7. Remove the lasagne sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta.
8. Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Feed each sheet into the cutter. Lay the tagliatelle onto a lightly floured surface or pasta stand.
9. Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until just tender. Drain well and immediately toss with your favourite pasta sauce.