Make well in center of flour, add salt and oil. Whisk to combine

Add beetroot puree (boil beetroot 45 minutes, drain water and blend till smooth

Use fork to start bringing mixture together

Mix until dough starts to come together

Use your hands and start kneading

Knead until dough is elastic and smooth in texture. Cover with cling film let rest 30 minutes

Divide dough into four equal pieces

Roll into a long thin rectangle. This dough requires lots of flour to keep it from sticking to surface while rolling

Fold both sides half towards the center

Fold half again, make sure there is enough flour between layers so they don't stick together

Make the last fold over itself

Use sharp knife to cut strips across the dough all the way through

Unravel carefully to loosen the strips. Since the dough is soft, lay the strips in a a single file on a surface to dry out before cooking