- 3 eggs
- 350 grams flour
- 1 dl / 100 g Beetroot juice
- 2 tsp Kosher salt (or 1 tsp table salt) 5.7g
- Mix flour and salt in the food processor for 10 sec.
- Add the wet ingredients and process until dough forms.
- Knead by hand for 12 minutes. Add flour as needed if the dough is too wet.
- Flour the dough and wrap in plastic, then let the dough rest 30 minutes to 5 hours at room temperature.