Cook the beet: Boil the medium beet in water until it’s tender, about 30 minutes, then peel and puree it until smooth, creating that beautiful base for your pasta.

Mix the dough: In a mixing bowl, combine the beet puree with the eggs, yolk, olive oil, flour, and salt. Stir it together until it forms a cohesive dough, feeling the sticky sweetness of the beet.

Knead the dough: Lightly flour a clean surface and knead the dough for about 5-7 minutes until it’s smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes to relax.

Sauté the mushrooms: In a skillet over medium heat, melt 2 tablespoons of butter or olive oil. Add the minced garlic and maitake mushrooms, cooking until the mushrooms are soft and golden, about 8-10 minutes.

Season the filling: Sprinkle salt and freshly ground pepper over the mushroom mixture. Stir in 2 ounces of creamy goat cheese until it melts into a heavenly filling. Set this aside to cool.

Roll out the pasta: On a floured surface, use a rolling pin to roll out the rested dough to your desired thickness, then cut into your favorite shapes, whether that’s squares or circles.

Fill the pasta: Place a small spoonful of the cooled mushroom filling onto the center of each pasta piece. Gently fold over the dough and seal the edges, ensuring they are well-pressed to avoid leaking.

Prepare the sauce: In another skillet, heat 1/4 cup of good quality olive oil over medium-low heat. Add the halved garlic cloves and sage leaves, cooking until fragrant, about 2-3 minutes.

Cook the pasta: Bring a large pot of salted water to a gentle boil. Drop in the filled pasta and cook until they float, approximately 3-5 minutes. Drain them carefully and serve drizzled with the garlic sage sauce.