Tomato beetroot

Carnaroli rice (about 300 grams) • large shrimp (Argentinian, if available) • cooked beet • fennel bulb • carrot • celery stalk • shallot • small tomatoes (such as grape or cherry) • dry white wine (about 60 ml) • Olive oil, • lemon • small piece of fresh ginger •

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)

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,

fresh lentil pasta • beet • fennel bulb • cherry tomatoes • radishes • small carrots • orange • Salt, extra virgin olive oil, paprika, oregano, soy sauce, lemon juice

type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • extra virgin olive oil • water • salt • green dough • type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • water • extra virgin olive oil •

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 •

ricotta cheese (500 g) • all-purpose flour (300 g) • grated Parmesan cheese (80 g) • eggs • Salt • baby spinach (50 g) • cooked beetroot (50 g) • milk (250 g) • butter (40 g) • all-purpose flour (40 g) • tomato puree • Fresh basil