For the pasta dough, mix the flour, durum wheat semolina and a pinch of salt. Add an egg and, slowly adding cold water, work it into a smooth dough. Be careful - not too much water - the dough should not get too wet! Then shape a ball and let it rest in foil for at least an hour at room temperature.
In the meantime, prepare the filling. To do this, peel the raw beetroot and grate it with a fine grater - it is best to wear gloves. Chop the onion and garlic as small as possible. Pre-cook everything with a little butter in a pan for about 5 minutes. If necessary, pour a small amount of water. Then take it off the stove and let it cool down a bit.
Meanwhile, grate the cheese and chop the walnuts into small pieces. Add the ricotta to the beetroot and stir in. Then add cheese and nuts, season with salt, pepper, the zest of half a lemon and nutmeg and let the mixture cool down. If the mixture is still too moist, it can be tied with a small amount of semolina if necessary.
Divide the prepared dough into four parts. Knead the first quarter again and roll it out with the pasta machine (in stages) to a thickness of approx. 4 - 5 (machine stage).
The result is an even, not too narrow strip of dough. Of course, the dough can also be rolled out with a rolling pin if there is no pasta machine.
Use a teaspoon to place small heaps on the lower half of the dough sheet, fold over the upper half and press firmly. If the inside of the dough sheet is not too floured, it will hold up very well without an egg.
Divide the individual pasta with a rolling pin or knife or cut out with a glass. Store temporarily on a floured board and do the same with the remaining pieces of dough.
Then cook the pasta in a large saucepan in salted water. The pasta is ready in about 3 - 4 minutes. The filled noodles taste wonderful with a browned butter flavored with thyme.
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