Homemade tricolore pasta dough
By Mateo Zielonka From Saturday Kitchen Ingredients For the classic egg pasta 300g/10½oz Italian ’00’ flour 3 free-range eggs For the beetroot pasta 200g/7oz cooked beetroot, peeled and finely chopped 2 free-range egg yolks 1 free-range egg 250g/9oz Italian ’00’ flour For …