Recommended by Masterchef Italia


Mix together flour, eggs, salt and oil, to make an even dough.
Peel, chop, blend and sieve the beetroot to extract the juice, and then add to the dough.
Peel and chop the onion and asparagus, then toss in a frying pan with oil and salt.
Roll out the pasta dough and cut into fine ribbons, called tagliolini, and cook.
Toss the pasta in the pan with the asparagus.
Add Robiola Osella and stir thoroughly.
Serve hot.