Casunziei all'Ampezzana

1. Prepare the beet filling: Boil the red beets until very tender, about 45-60 minutes depending on size. Drain, let cool slightly, then peel and mash them thoroughly with a fork or potato masher.

2. In a large bowl, combine the mashed red beets with the ricotta, 50 grams of the grated Parmigiano-Reggiano, breadcrumbs, fresh chives, 3 grams of fine sea salt, and black pepper. Mix well until all ingredients are evenly incorporated. Taste and adjust seasoning if necessary. Set aside.

3. Prepare the pasta dough: On a clean work surface or in a large bowl, combine the 00 flour and semolina flour. Create a well in the center.