Beetroot Noodles

Prepare pasta dough as described in the basic recipe and let rest. Boil the beet in hot water, peel and grate finely. Mix in the curd cheese and add a little salt. Add honey and ground poppy seeds and mix to a mass. Form small balls of this mixture, weighing about 50 g, and cover them with dough as described in the basic recipe and shape them into crescent-shaped pouches. In a saucepan, bring salted water to a boil, put the pasta in and cook, simmering, for about 15 minutes. Meanwhile, deep-fry the raw beet, cut into fine noodles, in hot oil. Lift out and drain on paper towels. Lift out the cooked noodles as well, drain and arrange on preheated plates. Melt the butter until light brown and pour over the pasta. Garnish with the fried beetroot strips. Drizzle with a little honey.

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