Method

• 1.
  Puree the cooked beetroot in a food processer, then place in a bowl and combine with the flour, egg yolks and 1 tsp salt. Knead on a well-floured surface until smooth and elastic, adding a little more flour if needed. Wrap in cling film and rest in the fridge for 30 minutes.
• 2.
  Divide the pasta into four and roll into a long thin sausage shape on a well-floured benchtop. Cut into 1cm slices and pinch each with your (floured) thumb to create an ear shape that has a ridge around the top sides but is thinner at the bottom where you’ve applied pressure. Place on a baking paper-lined tray.
• 3.
  Bring a large saucepan of salted water to the boil over high heat. Add the orecchiette and cook for 2 minutes or until the float to the top of the water. Drain then drizzle with a little oil to coat and so they don’t stick together.

• 4.
  Serve pasta topped with hazelnuts, goat’s cheese, lemon zest and juice, thyme leaves, red vein sorrel, a little more extra virgin olive oil and season.