Sweet Pasta Hearts with Mascarpone and Roses

Sift the all-purpose flour with a pinch of salt into a bowl. Add eggs, beetroot juice, and oil.

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.

Roll out the rested dough into a thin sheet (approx. 1–2 mm) and cut out hearts.