Casunziei from Veneto

1. Preheat the oven to 200˚C, gas mark 6. Prick the potato and bake on the top shelf of the oven for 1 hour 10 minutes, until tender. Scatter the beetroot in a roasting tin, then toss with the oil and garlic cloves; season. Put on the bottom shelf of the oven for the final 40 minutes of cooking time, tossing halfway through.

2. Meanwhile, put the flour and 3 whole eggs in a food processor with a pinch of salt. Follow the method for the pasta dough and allow to rest.

3. When the potato is cooked, and cool enough to handle, halve and scoop out the flesh into a large bowl. Squeeze out the roasted garlic and mash both together. Whizz the beetroot in a food processor until smooth, then add to the potato. Stir in the breadcrumbs, egg yolk, nutmeg, salt and a little black pepper.

4. Cut the dough into quarters. Take one quarter, keeping the rest covered in cling film, and roll out very thinly either with a rolling pin (don’t flour the work surface – it helps to stretch the pasta) or using a machine to the thinnest setting. You should be able to just see through the pasta. Use a glass or pastry cutter to cut into 7-8cm diameter circles. Put 1 tsp filling in the centre of each circle; brush a little water around the edges. Fold in half, pinching the edges to seal. Space out on a tray dusted with semolina. Repeat with the remaining dough.

5. Cook the pasta in a large pan of boiling salted water for 3-5 minutes, until al dente. Meanwhile, melt the butter; season with a pinch of salt. Divide the pasta between 4 plates or bowls, drizzle over the butter, and scatter with the poppy seeds and parmesan.