Khorasan beetroot tagliatelle with flower sprouts, garlic and cream

Blitz the beetroot to a smooth purée in a food processor. Tip in the flour, add the eggs and a big pinch of salt and pepper and process until the dough comes together in a smooth, fairly stiff ball of dough, adding a little more flour if the dough seems sticky. Wrap in clingfilm and chill in the fridge for 30 minutes.

The easiest way to roll pasta, by far, is with a pasta machine but you can also shape your dough with a rolling pin and plenty of elbow grease.

Cut the dough into quarters and feed a quarter though the rollers of the machine on its widest setting. Repeat this 5 or 6 times, until the dough feels flexible and is staying together as a smooth sheet.

Start to reduce the roller width each time you pass the pasta through the machine, again adding more flour if you think it needs it. I tend to stop rolling thinner on the second to last setting so it’s not too thin and unworkable. Once you have the large sheet, give it a thorough dusting with more flour before sending it through the ribbon cutter on the machine, to stop them sticking together.

Take the pasta ribbons and lay them in a pile on a baking sheet. Repeat the rolling and cutting process with the rest of the dough until you have 4 well-dusted piles of tagliatelle. At this point you can chill the pasta for a few hours until you are ready to eat.

Bring a pan of salted water to the boil over a medium heat and blanch the flower sprouts for 3 minutes. Drain and rinse really well under cold running water to stop them cooking any further.

Add 2 tsp of olive oil to a large frying pan, put over a really low heat and add the garlic and anchovies. Stir fry gently for a couple of minutes until the garlic is soft and the anchovies are melting. Turn up the heat a little, pour in the cream and add the lemon juice, parmesan, basil and a good seasoning of salt and pepper and bring up to a simmer. Toss through the flower sprouts and allow to heat through. Keep warm while you cook the pasta.

Bring another large pan of salted water to the boil and add the pasta, teasing the tagliatelle apart with a couple of forks to separate the strands as it cooks. Cook for 3 minutes until al dente, then drain, reserving some of the cooking water and return to the pan. Pour over the sauce, add 2-3 tbsp of the pasta cooking water and toss gently to mix.

Sprinkle over the chopped walnuts and the extra parmesan shavings to serve.