Sweet pasta hearts with mascarpone and roses

Instructions

• 1
  Sift the all-purpose flour with a pinch of salt into a bowl. Add eggs, beetroot juice, and oil.
• 2
  Knead into a smooth and elastic dough. If it's too sticky, add a little flour. Wrap the dough in foil and let it rest in the refrigerator for 30 minutes.
• 3
  Roll out the rested dough into a thin sheet (approx. 1–2 mm) and cut out hearts.
• 4
  Cook the hearts in salted water with a drop of oil. Once they float to the surface, cook for another 1–2 minutes, then drain.
• 5
  In a bowl, whisk mascarpone with powdered sugar, rose water, and dried lemon zest until a smooth cream forms.
• 6
  Serve the cooked hearts with the prepared cream, garnished with candied roses and crushed freeze-dried raspberries.