For best results use the KitchenAid Platinum Stand Mixer KSM156 with the Pasta Roller Attachment

Pre heat oven to 200°C (180°C) and line a baking tray with baking paper. Place the beetroot on the tray and spray with oil. Roast 30 minutes or until very tender. Puree with the water & vinegar to a smooth sauce

Attach the flat beater and mixing bowl to the standmixer. Add the flour, salt and pepper, eggs, oil and 2 tablespoons only of the beetroot puree to the mixing bowl

Mix on speed 2 until mixture just comes together. Change to the dough hook and knead on speed 1 or 2 for 3-5 minutes or until dough is smooth and very soft. Dough can be slightly sticky so a little extra flour can be added if needed

Wrap the pasta in plastic and refrigerate (if desired) to rest for 15 minutes. Cut into 6 even thick slices

Attach the pasta roller to the standmixer. Dust the roller and pasta lightly with a little extra flour

Attach pasta sheet roller to stand mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting 2 then 3, then 4 for each roll

Remove the lasagna sheet to a pasta stand or lightly floured surface. Repeat with remaining dough until you have 6 sheets of pasta

Attach the thick noodle / tagliatelle cutter. Turn the mixer to speed 4. Lightly flour the cutter and pasta. Feed each sheet into the cutter

Lay the tagliatelle onto a lightly floured surface or pasta stand

Bring a large pan of salted water to a rapid boil. Cook the tagliatelle for 3 minutes or until jut tender. Drain well and immediately toss with your favorite pasta sauce