1. Prep your beet: Roast or steam your beet until fork-tender (about 45–60 minutes to roast at 400°F, or 30 minutes to steam). Let it cool, then peel and puree in a food processor until completely smooth. You want about ½ cup of beet puree.

2. Make a well: On a clean work surface, heap your flour (and semolina if using) into a mound. Mix in the salt, then create a wide well in the center. Add the beet puree, eggs, and olive oil to the well.

3. Mix and knead: Use a fork to gradually incorporate flour into the wet mixture, then switch to your hands and knead until you get a smooth, elastic dough. It should take about 8–10 minutes of solid kneading. If it’s too sticky, sprinkle in a little more flour; too dry, add a teaspoon of water at a time.

4. Rest: Wrap the dough in plastic wrap and let it rest at room temp for at least 30 minutes. This allows the gluten to relax and makes the dough much easier to roll.

5. Roll it out: Cut your rested dough into 2–4 pieces and roll each out with a pasta roller or rolling pin until it’s thin enough to see your hand through (usually setting 5 or 6 on a pasta roller). Dust with flour as needed to keep it from sticking.

6. Shape it: Cut into fettuccine, pappardelle, or sheets for lasagna. You can also use it for ravioli—just make sure to seal edges well since it’s a moister dough than plain pasta.

7. Cook it: Boil in salted water for 2–3 minutes (fresh pasta cooks fast!). Toss with your favorite sauce and serve hot.