Time: 1 ora
Difficulty: media

A colorful first course that immediately pleases the eyes of diners, who can only confirm its flavor. The secret to this recipe is beetroot, a tuber that helps magically color the classic fresh egg pasta tagliatelle.
Properties:
Beetroot is a tuber also known as red turnip or red carrot. It can be purchased fresh at market stalls only during the autumn, but is also available pre-cooked year-round in supermarkets. Its red-purple color is due to the presence of betalains, which have significant antioxidant and anti-inflammatory properties, also a natural ally in preserving eyesight and maintaining good cardiovascular health.
Beetroot is rich in minerals, vitamins, and trace elements, which help combat fatigue and loss of appetite.
Thanks to the presence of microelements that revitalize red blood cells, it balances blood iron levels, combating anemia. It also maintains a healthy cardiovascular system: it contains folic acid and betaine, which, together, have the property of strengthening capillary vessels.

History:
Native to North Africa, where it was already present in 420 BC, under the name beta. Over time, this tuber began to spread throughout Spain and France, thanks to cultivation in monasteries and later by farmers. In the 15th century, beetroot arrived in Europe, where, initially, only the leaves were consumed. Only later did the root begin to be consumed as well. According to some studies, the origins of beetroot date back as far as 2,000 BC, given the presence of some archaeological finds that attest to this.

Note:
Beetroot produces a completely natural dye that is commonly used in the food industry but also for traditional fabric dyeing.
If you happen to dye your hands, simply rub them with a lemon to remove the red residue.
It is not recommended for those suffering from gastritis, as it increases the production of gastric juices, for those with kidney stones due to its high oxalate content, and for diabetics because beets, especially when cooked, contain sugars.

Ingredients for 4 people
300 g Molino dalla Giovanna Special Pasta Sauce
3 whole eggs
1 egg yolk
35-40 g extra virgin olive oil
50 g precooked beetroot juice
Gluten-free rice flour
2 thick slices of smoked pancetta
200 ml fresh cream
80 g grated pecorino cheese
Chopped pistachios
Salt to taste

Tagliatelle Method
Place the pasta mix in a stand mixer or in a large bowl along with the eggs and egg yolk and begin kneading. After a couple of minutes, add the beetroot juice and oil.
Mix well until the dough forms a fairly firm dough.
Once mixed, transfer the dough to a pastry board and shape it into a ball. Let it rest in the refrigerator for 30 minutes.
Remove the dough and, using a pasta machine, roll it into 2mm-thick sheets. Roll the dough up and, using a smooth-bladed knife, cut into 5mm-wide tagliatelle (or use a pasta machine with the tagliatelle attachment).
Transfer the pasta to a tray sprinkled with rice flour and let it dry for 30 minutes.

For the sauce
Meanwhile, cut the pancetta into strips and place in a nonstick pan without adding oil. Brown well, rendering the natural fat. Set aside on a plate. Add the cream and pecorino to the pan you just used and melt completely over low heat, stirring until creamy.
Meanwhile, cook the tagliatelle in plenty of salted boiling water. Drain the pasta al dente and toss in the pan with the beetroot juice.
Plate with a fondue base and a tagliatelle nest on top. Top with the pancetta and chopped pistachios.