Prepare your crème fraîche by mixing the same amount of Greek yoghurt and
fresh cream in a bowl, then add lemon juice until you reach the right degree of
acidity. Dry the beetroot carefully, cut it into cubes and blend it with EVO oil. Add your crème fraîche but leave some aside for decoration.

Cook your pasta in boiling salted water for 13 minutes, then drain all cooking water from the shapes (place them upside down on a clean tea towel).

Stuff Wind with your beetroot cream, decorate with your crème fraîche and
add a few sorrel leaves or other aromatic herbs to taste.