25g/1oz fresh basil, finely chopped
20g/1¾oz cooked beetroot
1 tsp beetroot juice
½ chilli, deseeded and finely chopped
1 garlic clove, finely chopped
25g/1oz fresh marjoram, finely chopped
1 onion, finely chopped
25g/1oz parsley
150²µ/5½´Ç³ú tomato sauce (see above)
2 black olives, roughly chopped
600g/1lb 5oz pomodoro passata
250g/9oz three-colour pasta dough (see above)
salt and freshly ground black pepper
1 tbsp ground cinnamon
200g/7oz ‘00’ flour
durum flour, for dusting
240g/8¾oz ‘00’ flour
4 tbsp extra virgin olive oil
2 tbsp extra virgin olive oil
salt
2 free-range Italian yellow or golden eggs
2 free-range eggs
40²µ/1½´Ç³ú pecorino cheese (or a alternative vegetarian hard cheese), grated
250g/9oz ricotta