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