Blend the beetroot roughly in a mini food processor or with a stick blender. (I use a food bullet/smoothie maker).

Add the eggs and blend again into a smooth liquid (doesn't matter if there is the odd tiny chunk of beetroot left).

Bring the dough together however you normally would for a pasta dough (more detailed instructions/photos are in my Homemade Pasta Dough Recipe).

I do find it much cleaner with coloured doughs to use a food processor. Simply tip the flour and beetroot/egg mixture into a food processor and blend until evenly mixed (will resemble wet breadcrumbs).

Remove the blade and then use your hand to squeeze into a rough ball before bringing out onto bench top.

Knead for a few minutes to bring into a ball then wrap tightly and rest for 10 minutes.

Knead again for 3 - 4 minutes until you have a nice smooth dough and then wrap tightly and rest for at least 30 minutes and up to an hour.

Use the pasta dough as normal and cut into any shape you like.

Place your finished shapes on a baking sheet lined with parchment paper and dust with lots of semolina so it doesn't stick. Beetroot doughs can be a touch sticky.