Pink spaghetti chitarra with wild mushrooms

Begin by making the pasta. Beat the egg in a bowl with the beetroot purée

Place the flour in a bowl, add the salt and mix well. Make a well in the middle and pour in the beaten egg mixture. Working from the centre outwards, start to mix the egg into the flour until a dough forms. Knead slightly until smooth and pliable, then leave to rest for 30 minutes covered with a damp cloth

Use a rolling pin to roll out the pasta dough until 5mm thick, then press through a Chitarra machine (you could also use a sharp knife to cut the pasta into very thin strips). Place the spaghetti on a flour-dusted surface and set aside to cook later

Bring a large pan of salted water to the boil

While you wait for the water to boil, place the oil in a frying pan and add the shallots and garlic. Cook over a low heat for 2 minutes

Turn up the heat to high, then add the mushrooms and thyme. Stir well, add the wine and bring to a simmer. Once the wine has reduced completely, add the vegetable stock and cream, then leave to reduce by half over a low heat for around 7 minutes. Add salt and pepper to taste, then keep warm

Cook the pasta for 2 minutes in the boiling water, then drain and add to the sauce. Mix well, then add in a little of the parsley and cheese (reserving some for garnishing)

To serve, divide the dressed pasta between 2 serving dishes, using a metal ring to shape it into a neat cylinder if desired. Sprinkle with a little parsley, with some extra Parmesan on the side