Tricolor Fresh Spaghetti with Lemon

White dough

Make a mound with 200g of flour, leaving a hollow in the middle to pour in the eggs

Mix the dough with your hands until it takes consistency

With the pasta machine, open the dough to a fine thickness

With the help of a threader, cut small threads

Hang the cut dough on an appropriate rack and let it dry

Red dough

Cook the beetroot and process (in a processor or with a potato masher) until it turns into a puree

Mix this puree with raw eggs and 200g of flour

Then, proceed in the same way as with the white dough

Green dough

Wilt the spinach in a pan (without water or oil, just to reduce it) and then process with raw eggs

Mix with flour and proceed in the same way as with the white dough

Sauce

In a pan, melt the butter and add lemon zest (reserve some for decoration)

Let it caramelize and add heavy cream

A little at a time, add the lemon juice, stirring always

Let it thicken, then add Parmesan cheese and season to taste

Assembly

Cook the doughs in boiling salted water until al dente

Place them in a warm dish and cover delicately with the hot sauce

Dust with reserved lemon zest.