Mix the semolina flour and salt together on the counter. Make a well in the centre and add the olive oil and 2 tablespoons of the beetroot puree.
Add a bit of water and use a fork to begin mixing in the flour little by little. Continue adding water and mixing it with the flour until the dough starts to come together.
You can begin kneading it together with your hands.
Knead the dough for 10 – 15 minutes then wrap it in plastic film and let it rest for 10 minutes.
Cut the dough into 2 portions and roll it out.
Then roll the dough out on a floured counter using a rolling pin as thin as you can possibly get it. Use a knife or pizza cutter to cut it into the shape you want.
At this point you can hang your pasta to dry for 10 minutes.
Boil the pasta in salted water for just 2 or 3 minutes. Fresh pasta cooks quickly, test it for doneness frequently. Drain and add directly to the sauce.
Now saute 1 inch ginger and 2 clove garlic in 1 tsp olive oil.
Further saute ½ onion till they turn soft.now add 1/2 cup beetroot puree and saute well.
Now add 1/2 cup corn,1/2 cup olives,2 teaspoon pasta sauce,½ tsp chilli powder and ½ tsp salt.
Saute till the spices gets cooked completely.
Now add cooked pasta and mix gently till the sauce gets coated well.
Finally, serve beetroot semolina pasta hot
