Pasta "Christmas Gift"

Ingredients:

• 1 bunch fresh parsley, large stems trimmed (2.5-3 tbsp loose)
• 6 large eggs
• 1 medium red beetroot (about 170 g), peeled and cut into 4 pieces
• 450 g Italian flour 00 + extra for work
• 220 g of ground beef
• 2 tbsp. breadcrumbs
• 2 tbsp. milk
• 3/4 tbsp. grated parmesan
• 3 cloves garlic, grated
• 1 tbsp. marinara sauce
• 1 package (300 g) frozen chopped spinach
• 1 package 220 gr. grated mozzarella (about 2 tbsp.)
• 150g penne pasta (about 1 cup, incomplete)
• 1/4 cup heavy cream
• Olive oil, for pasta
• Special equipment: Pasta machine; square springform pan with sides 18 cm.

Preparation:

1. In a blender, combine the parsley and 2 eggs and blend until smooth. Transfer the mixture to a measuring cup and add enough water to make 3/4 cup of puree. Rinse the blender.
2. In a blender, combine the beets and 3 eggs and blend until smooth. Set aside.
3. Place 170g of flour and a large pinch of salt in a large bowl and make a well in the center. Add the parsley puree and, using your fingertips or a fork, begin to mix the flour into the puree. Once combined, turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes. Wrap in plastic wrap and set aside for 30 minutes.
4. Place the remaining 280g of flour and a large pinch of salt in a large bowl and make a well in the center. Add the beetroot puree and, using your fingertips or a fork, begin to mix the flour into the puree. Once combined, turn the dough out onto a floured work surface and knead until smooth and elastic, about 5 minutes (see Note). Wrap in plastic wrap and let rest for 30 minutes.
5. Combine ground beef with breadcrumbs, milk, 1/4 cup Parmesan, 2/3 of the grated garlic, the remaining egg, 1 teaspoon salt, and pepper. Form the ground beef into 12 meatballs. Place the meatballs in a medium saucepan with the marinara sauce and 1 cup water. Bring to a simmer over medium heat and cook until the meatballs are cooked through and the sauce has reduced by half, about 20 minutes.
6. Prepare the spinach according to package directions. Combine it in a medium bowl with the remaining grated garlic, 1 cup mozzarella, 1/4 cup Parmesan, and 1/2 teaspoon salt.
7. Cook the penne pasta according to package directions. In a bowl, combine the pasta with heavy cream, 1/2 teaspoon salt, the remaining mozzarella, and 1/4 cup Parmesan.
8. Preheat oven to 300°F (150°C). Fill two large saucepans with water, add salt, and bring to a boil. Pour olive oil into each pan. Prepare two bowls of ice water.
9. Working quickly to prevent the dough from drying out or discoloring, cut the green dough in half and pass each half between the rollers of a pasta machine on settings 1 through 4, finishing on setting 4.
10. Cut the beetroot dough in half, tucking half of the dough under for another use (see note). Cut the remaining red dough in half and pass each half between the rollers of a pasta machine on settings 1 through 4, finishing on setting 4.
11. Using a pizza cutter, cut the green pasta sheets into three 50 x 2.5 cm strips and into four 12 cm squares. Cut a 50 x 12 cm piece from each red pasta sheet, so that you have two pieces in total.
12. Slowly drop the green pasta pieces into one pan of boiling water, being careful not to let the dough stick together. Cook the pasta until tender (it should be firm in texture), about 30 seconds, then immediately drain. Place the pasta in one of the bowls of ice and cool completely. Remove from the water, brush generously with olive oil, and set aside. Repeat with the beetroot dough, boiling it in another pan of boiling water and placing it in another bowl of ice water.
13. Place 2 long strips of green pasta in an 7-inch square springform pan, crossing in the middle at the bottom like gift ribbons, with the ends hanging evenly over the sides. Carefully place 1 of the red pieces in the center of the pan, then place the second red piece of pasta in the opposite direction, with the ends hanging evenly over the sides. Evenly spread the penne mixture over the beetroot pasta and top with 2 squares of green pasta, overlapping if necessary. Evenly spread the spinach mixture on top and top with the remaining squares of green pasta. Evenly distribute the meatballs and sauce on top. Fold the overhanging ends of the red pasta over the top and fold them over the filling. Fold the overhanging ends of the green strips over the top, meeting in the middle. Use the remaining green paste to make a bow and place it on top.
14. Bake the pasta gift until heated through and the edges of the bow are lightly browned, about 30 minutes. Let rest for 15 minutes, then remove from the pan and serve.
    
    

    Note

    
    Because beets can vary in shape, size, and moisture content, the resulting dough will vary in quality. If the dough is too loose, gradually add a couple more tablespoons of flour until it no longer sticks. Wrap any unused beetroot dough in plastic wrap and refrigerate for up to 3 days.