Prepare the beet puree: Blend the cooked red beets until smooth, giving your pasta a vibrant color and subtle sweetness. This step takes just a few minutes; set aside the puree for later use.

Create the dough: On a clean surface, combine the whole wheat and white flour. Make a well in the center, then add the eggs and beet puree. Mix gently using a fork until a cohesive dough begins to form.

Knead the dough: Turn the mixture onto a lightly floured surface and knead the dough for about 5 minutes. Aim for a smooth and elastic texture, a sign that your pasta is ready to rest.

Rest the dough: Wrap the dough in plastic and let it rest for 30 minutes. This resting period allows the gluten to relax, making it easier to roll out.

Roll the dough: After resting, roll out the dough to a thickness of 1 mm. You can use a pasta machine or a rolling pin to achieve your desired shape, such as fettuccine or tagliatelle.

Dry the noodles: Place the cut noodles on a rack to dry for about 30 minutes. This helps them hold their shape during cooking and prevents clumping.

Boil the water: In a large pot, bring 12 cups of water to a boil. Add olive oil and salt before gently adding the dried pasta. This ensures an even cook without sticking.

Sauté shallots and garlic: In a separate pan, sauté the diced shallots and minced garlic in butter until they’re soft and fragrant. Squeeze in the lemon juice for a zesty punch that permeates the dish.

Cook the noodles: Once the noodles are floating at the surface, they’re ready! Use a slotted spoon to transfer them directly into the shallot butter sauce, tossing to coat them evenly.

Serve beautifully: Plate the pasta and generously top with chopped pistachios, matchstick beets, lemon zest, and crumbled goat cheese. Enjoy the beautiful contrast in colors and textures!