Espresso and Lime

1 Preheat your oven to 400 degrees
2 Trim the greens off of 2 medium beets and place them onto a parchment lined baking sheet
3 Bake the beets at 400 degrees for 45-60 minutes or until the beets are easily pierced with a knife
4 Allow the beets to cool for 15 minutes
5 Carefully peel the beets and place them into a food processor
6 Puree the beets until they are as small and smooth as possible and then set them aside
7 Place 3 cups of all purpose flour and 1/2 teaspoon of salt into a large bowl and form a well in the middle of the flour
8 Add 3 egg yolks and 2 whole eggs into the well and whisk them carefully until smooth
9 Begin to drag a little bit of flour into the eggs and whisk to incorporate
10 Once the eggs have thickened a bit, add 1 cup of beet puree and whisk to combine it with the egg mixture
11 Continue dragging in flour until a dough begins to form
12 Transfer the dough onto a floured surface
13 Knead, adding flour when necessary, until the dough is smooth and elastic and no longer sticky
14 Wrap the dough tightly with plastic wrap and let it rest at room temperature for 60 minutes
15 Unwrap the dough and place it onto a freshly floured surface
16 Using a sharp knife or pastry cutter, divide the dough into 4 equal portions
17 Work with 1 portion at a time, keeping the others covered with plastic
18 Roll the dough, flipping occasionally, until it is very thin and uniform
19 Cut into desired pasta shapes and lightly dust with flour
20 Boil for approximately 3 minutes or until tender 
21 Transfer into a warmed sauce of your choice and serve immediately