Beet Pasta with Creme Fraiche and Caviar

Beet pasta:
Place a sheet of parchment on the counter top.
Using a strainer, combine and sift the flours together onto the parchment.
In the bowl of a mixer fitted with a paddle, combine the flour with the eggs, beets and salt.
Add water, 1 tablespoon at a time, until you have a thick, smooth dough (about 2-3 tablespoons of water).
Fit the mixer with a dough hook and continue to beat the dough on medium for a couple of minutes.
I took my dough ball out and kneaded it for a few more minutes with a tiny bit of flour to try to make it as smooth as my puny arms could get it.
But if your mixer can do it (mine is acting up!)
feel free to do it that way!
Cut the ball into six parts.
Cut each of those into 4 small balls.
Run the little dough balls through the pasta maker according to directions and to create the cut that you would like (I chose bucatinimy favorite!
).
Slice the pasta off at the appropriate length (mine were about 8 long) and set them on a piece of parchment.
When you have made the pasta, spread them out on a surface (I chose the backs of sheet pans).
I spread them out to avoid them sticking as I let them dry out.
Boil a large pot of salted water.
Boil the pasta until just al dente, about 2-3 minutes.
Drain and add to a bowl.
Top with a few drizzles of olive oil and freshly minced chives.
Toss to coat.
Place the pasta on plates.
Top the pasta with a dollop of creme fraiche (or sour cream) and a dollop of caviar.
Drizzle the plate with a little good olive oil and serve.
Enjoy!