Ingredients:

250 gr of red beetroots
1 carrot
1 potato
200 gr of flour
2 eggs
Butter
Poppy-seeds
Parmesan cheese
Breadcrumbs
Salt
Pepper

Casunziei Pasta

Preparation:

Clean the beets and then boil them in salted water.

Once cooled, grate the beets, add grated potato and carrot and then salt and pepper.If the dough is too runny, add breadcrumbs passed through butter.

Prepare a thin sheet with flour, eggs and warm water; cut into squares and fill them with the stuffing. Refold in half and seal the edges.

Boil the casunziei in salted water for 10 minutes and sprinkle with melted butter, poppy seeds and parmesan cheese.

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