Springtime Primavera Sauce with Beet Linguine

Sauce

Saute shallots and garlic together with oil until translucent.  Add salt and peppers to this and continue to sauté until peppers are tender.  Add eggplant and zucchini until they begin to become soft.  Add paprika and black pepper, simmer these vegetables for 15 minutes reducing the liquid down.  At this point combine all the canned tomato products.  Simmer on low until pasta is cooked then top pasta with sauce.

Pasta

Measure flour and put onto table in a mound, add beet powder then make a hole in the center.  Put oil, salt and egg into the hole in flour pile.  break egg yolk with a fork then begin to mix together with hands.  Pushing and kneading at each turn.  Continue to do this adding the water to make a play dough style dough, using more liquid to form dough as needed.  At each turn and scraping of table should be followed by kneading it with the palm of your hand.

Let dough ball rest for 1/2 hour while you prepare the pasta machine. Cut dough into six pieces, flatten each piece before starting to thin with machine.  On number 1 put all dough balls through the machine, continue in this manner until the machine has reached the number 6 thickness.  After this attach the linguine cutter and proceed to but the dough through this process.  Bring 2 qts water to a boil and add 1/2 tsp salt.  Drop pasta into water for 2 minutes.  Remove and plate then top with Springtime Primavera Sauce.