Preparation
Peel and cut the beetroots. Boil water and cook the beets for about 20 to 25 minutes, or until they turn soft and tender.
Allow it to cool. Once cooled, grind into a fine paste. Add 1 to 2 tablespoon of the stock (water in which the beets were cooked) if required. Keep it aside.
Lightly beat an egg and keep it aside. Sieve atta 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 to 3 tablespoon of flour if the dough is too sticky.
Allow it to rest for 10 to 15 minutes. In the meantime, blanch the broccoli florets in water with little salt. Let it boil for about 3 to 4 minutes.
Strain and keep under cold running water, to prevent further cooking. Keep it aside. To cook the pasta, boil water in a non-stick pan with salt and 1 tablespoon of olive oil.
Now dust the working surface with enough flour. Make balls from the dough. Roll out each ball into thin discs. Using a pizza cutter or knife, cut thin strips of pasta from the rolled out dough.
Now carefully place these strips into boiling water. Cook for about 2 to 3 minutes or until done. The thinner the strips, the faster it will cook.
Once cooked perfectly, transfer them to a colander and keep under running water for 3 to 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 the remaining 2 tablespoon oil in a pan. Add the sliced garlic and saute for a minute.
Next add in the carrots and green peas. Saute for 3 to 4 minutes. Then cook covered for 3 to 4 minutes. Now add in the blanched broccoli 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. Serve hot.