Sweet Pasta Hearts with Mascarpone and Roses

Sift the flour with a pinch of salt into a bowl. Add the eggs, beetroot juice, and oil.

Knead everything into a smooth, elastic dough. If the dough is too sticky, work in a little more flour. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

Roll out the rested dough thinly on a floured surface (approx. 1–2 mm). Cut out small hearts with a cutter.