Peel and cut the beetroots.

Boil water and cook the beets for about 20-25 minutes, or until they turn soft and tender.

Allow it to cool.

Once cooled, grind it into a fine paste with the tomato and red chili powder.

Keep it aside.

Lightly beat an egg and keep it aside.

Sieve wholewheat flour and salt.

Transfer it to a bowl.

To this mixture add in the egg and beetroot puree.

Mix well and knead to form a soft dough.

Add 2-3 tbsp of flour if the dough is too sticky.

Allow it to rest for 10-15 minutes.

In the meantime, chop the vegetables. Chop half of all the vegetables and chicken taken to smaller size for the mini version of the pasta.

Blanch the broccoli florets in water with little salt.

Let it boil for about 3-4 minutes.

Strain and keep under cold running water, to prevent further cooking.

To cook the pasta, boil water in a non-stick pan with salt and 1 tbsp olive oil.

Now dust the working surface with enough flour.

Divide the dough into 2, one for bigger version and the other for the mini version of pasta.

Make balls from the dough.

Roll out each ball into thin discs.

Cut strips of pasta from the rolled out dough, using a pizza cutter or knife.

Now carefully place these strips into boiling water.

Cook for about 2-3 minutes or until done.

Once cooked perfectly, transfer them to a colander and keep under running water for 3-4 seconds, to prevent further cooking.

Once done, allow to strain.

Now our pasta is ready.

Next, we have to stir fry the vegetables.

For this, heat little oil in a pan.

Add the sliced garlic and saute for a minute.

Next add in the carrots and green peas.

Saute for 3-4 minutes.

Then cook covered for 3-4 minutes.

Now add in the blanched broccoli and the shredded chicken pieces (optional) and mix well.

Add salt and mix.

To this mixture, add in the cooked pasta and pepper powder, and mix everything.

Switch the flame off.

Garnish with red chili flakes and rosemary.

Serve hot.