red beetroot-pasta, have you ever seen?..or maybe tried?..guess not, almost surely ...

... not in this combination..fresh made pasta called ‚mafalde‘ with fresh squeezed red beetroot-juice (instead of water)..you would love it!..made it today at ‚pastapresti‘‘s for the hotel ‚michelberger‘, which I really like, located near the shop in friedrichshain, berlin..top class hotel at international level, but at the same time with a young, legere ambiente..and tomorrow with this delicious healthy freaky pasta on their menu!!..by the way the BEST pasta maybe you can find!..haha, a little too self-confident, ok..but if it is, how should I call it?...few facts about our specialty: we use organic italian semolina made of durum wheat, produced with a pastamachine, called ‚extruder‘, and the fitting matrix for this kind, which is completely worked out of bronce and just because of this, the supermarket takes the double price!..anyway, bronce is used to make the pasta-surface rawer, so the sugo or sauce has more grip and more area to stick with..especially these mafalde need, at the amount, two times more sauce than tagliatelle I.e...here I took fresh squeezed organic red beetroot-juice instead of water..voila!..done..you can cook it directly or put it in something like a basket and store it in a dry medium temperature for another time..drying it slowly like this, when it is completely dry (after few days), it’s possible to put it in small bags and give it away or store it for yourself..could continue to write about pasta and related things for a while...have a good time all..enjoy..