Beets roasted

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

spelt flour (about 250 grams) • cooked, pureed beet (about 100 grams) • warm water (about 70 ml) • active dry yeast (about 3 grams) • sugar • extra virgin olive oil • Salt, to taste • Equal parts water and olive oil, mixed • Poppy seeds and finely chopped rosemary, to taste

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water (360 ml) • cooked beets (about 250 grams) • fresh baker's yeast (about 25 grams) • fine salt (about 10 grams) • Black olives, • Cherry tomatoes, • Extra virgin olive oil,

precooked red beet (150 g) • fresh yeast (5 g) • water (140 ml) • whole milk (140 ml) • all-purpose flour (220 g) • fine semolina flour (220 g) • bread flour (Manitoba) (80 g) • sugar • salt (15 g) • extra virgin olive oil (30 g) • olive oil (4 tablespoons) • water (8 tablespoons) •

all-purpose flour (about 460 grams) • bread flour (about 50 grams, 260W strength) • cooked beet, pureed (about 120 grams) • water, room temperature (220 ml) • sugar (35 grams) • active dry yeast (7 grams) • large egg • olive oil (20 grams), plus more for greasing your work surface and hands • salt (4 grams) • egg white • water

cherry or grape tomatoes • Extra virgin olive oil, • Salt, • For the dough: • Caputo 00 flour (about 400 grams) • fine semolina flour (about 100 grams) • active dry yeast (about 8 grams) • lard (about 30 grams) • salt • Extra virgin olive oil, • beet juice (about 300 ml)

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

type 2 flour (about 600 grams) • salt (about 9 grams) • warm water (about 420 ml) • extra virgin olive oil • fresh baker’s yeast (about 6 grams) • steamed beets (about 100 grams) • cooked, well-drained spinach (about 100 grams) • ground turmeric

millet (50 grams) • cooked legumes (100 grams) • bell pepper • small precooked beet • tahini sauce • Lemon juice and water,

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

semolina flour (about 200 grams) • egg • roasted beet, pureed (about 50 grams) • Salt and pepper • ricotta cheese (about 250 grams) • grated Parmesan cheese (about 70 grams) • Parmesan cheese fondue