Mix all purpose flour, durum wheat and salt. Then gradually add the beetroot juice and mix with a wooden spoon. Add more water if necessary. Then start to knead it (for about 8 mins) until its smooth, wrap in cling film and put in the fridge for 30 minutes. In the meantime prepare the filling put all the ingredients in a blender and roughly blend it, it doesn’t have to be completely smooth

Roll out the dough very thinly (about 2 mm), then make circles with a cookie cutter/glass. Put a small amount of the filling in the middle and fold it over, closing the edge using a fork. Cook in salted boiling water for ⅔ minutes