Filling Rinse the beet and cook in boiling hot salted water with caraway seeds and white wine vinegar until tender. Cool, peel and cut half of the beet into very thin slices. Peel the potatoes and cook in salted water until tender, drain and steam. Put the rest of the beet, the potatoes and the brisket through a coarse mincing wheel. Alternatively, you can also use a potato ricer. Finely dice the shallot and sauté with the butter in a frying pan until translucent. Add the beetroot-potato mixture and season well with sea salt and freshly ground pepper. Finely dice the cornichons, fold in and season with vinegar to taste.
Pasta dough Mix the durum wheat semolina and flour, sift onto the surface and press a bulge in the center. Add four eggs and a tiny bit of salt and knead the whole thing together to form a smooth dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least an hour. Sprinkle semolina over the pasta dough and roll out into thin sheets with a pasta machine. Cut out circles with a diameter of about eight centimeters from the pasta sheets on the surface sprinkled with semolina. Place a teaspoon of filling on each circle.
Brush half of the edge with a thin layer of egg white and fold the dough together in a crescent shape. Press the edges a little bit smooth with your fingers. Fold the round side up
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