Deep Red Fresh Fettuccine

• 450 grams Bread (strong) flour
• 50 grams Semolina powder
• 3 Whole egg
• 15 grams Water
• 1 net 230 grams together with the eggs and water Pureed beets

1. Combine all the ingredients in a bowl and knead together until evenly blended and brought together.
2. Let rest in the refrigerator for half a day.
3. Press in a pasta machine until about 70 cm long.
4. Fold into thirds.
5. Rotate the folded pasta 90 degrees and run through the pasta machine.
6. Fold the pasta into thirds.
7. Gently roll it out to your desired thickness, then cut into 26 cm long strips.
8. Run the pasta through a flour-dusted cutter.
9. Use your middle finger to wind the pasta around clockwise, then arrange the balls in a shallow container.
10. Let chill in the refrigerator for 2 days or freeze.

bread, egg, water, together

Taken from cookpad.com/us/recipes/145807-deep-red-fresh-fettuccine (may not work)