Sweet Pasta Hearts with Mascarpone and Roses

In a large bowl, sift the flour with a pinch of salt. Add the eggs, beetroot juice, and oil.

Knead until you obtain a smooth and elastic dough. If it's too sticky, add a little more flour. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

Roll out the rested dough into a thin sheet (approx. 1–2 mm) and cut out heart shapes using a special cutter.