Beetroot spätzle with onions and pancetta

INGREDIENTS FOR 4 PEOPLE
200 g cooked beetroot
200 g '00' flour
90 g water
2 eggs
Salt
Pepper
SAUCE
1 large onion
100 g pancetta
Extra virgin olive oil
30 g butter
Cooked beetroot is sold vacuum-packed, sometimes needing peeling; mine was peeled. I dice it.
I put in the stick blender jug with eggs.
Water.
Salt.
Pepper.
I blend briefly.
I gradually blend in flour.
The mixture should be smooth and creamy but not too thick.
I boil salted water and place spätzle tool over it.
I add purée to hopper.
I move back and forth to form little dumplings in water, gently stirring with a slotted spoon between loads.
I prefer cooling in cold water, lifting once floating into a cold-water bowl.
Meanwhile, I thinly slice onion.
I slice pancetta strips.
I sauté onion and pancetta in oil and butter in a large pan, lightly salting.
I add cooking water.
I drain spätzle into sauce, add Parmigiano and toss quickly.
Decorate with beetroot cubes and crisp pancetta slices.