Luisa is a keen cook and passionate pasta maker and here she takes two traditional fillings and makes a modern recipe. She makes large quantities so here I have halved her amounts:
For the pasta: 500g 00 flour, 5 eggs
For the beetroot filling: 2 cooked medium beetroots, pureed with 25g butter, 25g hazelnuts (almonds are an alternative), 200g cows milk ricotta (drained), one egg yolk, 50g parmesan, salt and black pepper
For the spinach filling: 150g cooked, squeezed dry, finely chopped spinach, 50g parmesan, lots of nutmeg, salt, one egg, 200g ricotta (drained)
This is a fun weekend project! You can make them in advance and freeze on flat trays; cook them from frozen.