Begin by mixing together the flour and semolina, and then form four wells on your work surface. One 200, two 40g, and one 20g. Add the turmeric into the largest, the blue spirulina and freeze dried beetroot powder into one each of the middle size, and the black cocoa into the smallest.

Mix together the eggs, and then pour into the centre of each well at the same ratio. This will be half the weight of the flour. 100g into the largest well, 20g into the middle two, and 10g into the smallest.

Bring each together into a shaggy mass, noting that you may need to add a little water, particularly to the turmeric and cocoa doughs. Knead them vigorously in turn for 7-10 minutes, keeping any dough not being worked on sealed in cling wrap. Rest all kneaded balls of dough for 30 minutes, wrapped in cling wrap, away from heat and direct sunlight.

While the dough rests, prepare the filling by simply mixing together the ricotta, egg, and saltbush. It should be relatively smooth, but hold together well enough to form chunks between your fingertips.

Next, roll all doughs to a medium-thin thickness. If you're using a 9-setting pasta machine, this is a 6 for all doughs apart from the cocoa, which is rolled to a 7 (slightly thinner). Remember to pass the dough through the thickest setting a few times, folding over itself in between passes, before incrementally stepping through to the final thickness. Until the pasta is finished, be sure to keep your pasta sheets sealed in between cling wrap when they're not being worked on.

Use a thin (3-4cm thick) ruler to gently mark out squares on the blue spirulina and beetroot doughs, then slice along the lines using a rolling cutter. Cut diagonal lines across these squares to form them into triangles. Do the same for half of the cocoa dough, and then slice the remaining sheet into fettuccine width strips, before cross-cuting them into small rectangles.

Spritz water lightly in the air above the turmeric sheets, and then lay your shapes out. Get creative! We began with the cocoa triangles, layering either the spirulina or beetroot triangles slightly offset over the top of them. If the turmeric loses its slight tackiness, just give it another very light spray.

Lightly dust each side of the decorated sheets with semolina and then gently roll them flat. On a machine, this is a setting of three.

Lay the sheets patterned side down and cut them into 6cm squares. Place a grape size lump of filling on each, spritz lightly with water, and then fold into triangles. Press gently along the open edges to seal, ensuring that no air is trapped inside.