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Rinse, peel and cut the beets into strips. Blanch in salt water and drain. Combine the flour, semolina, eggs, salt, and beet juice. Knead into a firm dough and let rise for 1 hour. Use a pasta machine to make tagliatelle.
Cook the pasta in salted water for 2 minutes. Heat the butter, swirl the beetroot strips in the butter and add the drained noodles. Rinse the scallions and cut into thin rings. Remove the pasta and beets from the pan and toss in a bowl. Toss with the scallions. Place a dollop of creme fraiche in the center of each serving if desired.