If you’re like me and you’ve never heard of Borlotti Beans, you’re missing out!

I’d never heard of a borlotti bean until recently—I’d passed them up for years, always grabbing pintos instead. But these little speckled guys? Total game changers. Creamy, nutty, and somehow fancier without trying too hard. They were the perfect addition to make this Beetroot Pappardelle with Borlotti Beans and Brown Butter Sage anniversary dinner recipe sing! Next time you’re in the store, look for them in the dried bean section; you’ll probably find them labeled as cranberry beans here in the States. Buy them, make them, you’re going to love them!

And the pasta? Making it yourself feels way more intimidating than it actually is. Once you’ve got a little beetroot powder, a rolling pin (or a pasta roller if you’ve got it), and the willingness to get flour all over everything—including your eyebrows, just kidding, but maybe seriously—you’re set.

This dish is cozy and feels a little special, too. Brown butter. Crispy sage. Those dreamy borlotti beans. And that beetroot pasta is just so pretty on a plate. Whether you’re celebrating something or just need a break from the usual, this one’s for you.

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What Are Borlotti Beans, and Why Are They So Dang Good?

Borlotti beans, also known as cranberry beans, are like the soft-spoken cousin of pintos who turns out to be way cooler than you expected. They’re marbled pink and cream when raw (so pretty it feels rude to cook them), and once cooked, they have this creamy, nutty, almost chestnut-like flavor. Not bland. Not mushy. Just deeply satisfying.

I’d walked past them a hundred times—reaching for my trusty pintos without a second thought. But when I finally grabbed a bag out of sheer curiosity, they won me over. They’re the kind of bean that makes you want to sit down and eat slowly. The kind that doesn’t need a ton of seasoning because it already tastes like something.

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Homemade Pasta: Easier Than You Think (and Way More Fun)

Making your own pasta feels like a long-lost art—but it’s actually shockingly doable. And weirdly cathartic. You get your hands into the dough, knead it until it’s smooth and alive-feeling, and roll it out into sheets that turn into thick ribbons. There’s something about it that forces you to slow down, which felt just right for an anniversary meal.

Beetroot powder makes the dough this beautiful blushing pink, and it doesn’t really taste earthy like cooked beets—just a soft hint of sweetness that plays well with the brown butter and sage.

And yes, flour. Everywhere. On your hands, on the dog’s paws, in your hair. The key? Keep flouring the dough, the counter, and the noodles as you cut them. Stickiness is your enemy. Don’t let it win.

Ingredient Swaps & Add-Ons (In Case You’re Missing Something)

No borlotti beans? Use cannellini or even chickpeas, but you’ll miss the buttery depth of the borlottis.

No beetroot powder? Roasted beet purée works great—just reduce other liquid a bit. Or skip it entirely for plain pappardelle.

Want to make it extra cozy? Add lemon zest to the brown butter or serve with a hunk of crusty bread.

No fresh sage? Thyme or rosemary could work in a pinch, but sage really shines here.

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Let’s Talk About Semolina (aka the Secret to That Real Pasta Feel)

You’ll notice this recipe uses a blend of all-purpose flour and semolina—and that’s not just to sound fancy. Semolina is made from durum wheat and it gives pasta a little more structure, chew, and ability to hold its shape in hot water.

Without it, your pasta might still be good, but it’ll lean more toward soft and delicate. With it, you get that real-deal, toothsome texture that holds up beautifully under a coating of buttery beans.

If you don’t have semolina? All-purpose works. But if you’re going to get into the pasta game even a little, grab a bag. It lasts forever and makes a difference.

Wait—semolina or semola?
You might see both words thrown around in pasta-making corners of the internet. Semolina is the coarser grind of durum wheat—it looks a bit like fine cornmeal and gives your dough some grip and chew. Semola (specifically semola rimacinata) is the same wheat but ground super fine, almost like all-purpose flour. For this recipe, semolina works beautifully, especially when blended with all-purpose flour. If you’ve got semola, go ahead and use it—it’ll make the dough a bit softer and silkier. No wrong move here.

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Using the KitchenAid Pasta Roller Without Losing Your Mind

I used the KitchenAid pasta roller attachment, and once you get into the groove, it’s actually kind of hypnotic.

Here’s what worked best:

• Start on setting 1 or 2 to flatten your dough, folding it like a letter and feeding it through a few times until it’s smooth.
• Work your way up to setting 5 for pappardelle. That’s the sweet spot—thin enough to feel refined, thick enough to stand up to the beans.
• Cut wide ribbons (about ¾ to 1 inch) with a knife or pasta cutter, toss them in flour immediately, and keep them spread out while you finish the rest.

Pasta wants to be cooked not long after it’s cut, so don’t leave it hanging around too long or it’ll try to fuse itself back together in protest.

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Brown Butter + Sage + Beans = A Very Good Life Decision

This sauce is one of those things that tastes like you put in way more effort than you did. You just:

1. Brown some butter.
2. Fry sage in it.
3. Add red pepper flakes for a whisper of heat.
4. Toss in your tender, garlicky borlotti beans.

That’s it. And it feels fancy. The brown butter hugs the pasta. The beans nestle in. The sage shatters on top like salty little leaves of glory.

Add cheese if you want. Don’t if you don’t. Either way, it’s the kind of dish that makes a Tuesday feel like a celebration—or an anniversary feel extra cozy and real.

This dish isn’t about perfection. It’s about slowing down, playing with your food a little, and maybe learning something new about what makes a meal feel worth it. For me, it was stepping away from the usual and realizing I’d been ignoring something as simple and wonderful as the humble borlotti bean.

And hey—if you’ve got someone you love (or even just like a whole lot), this is the kind of dinner that feels like a little gesture with significant impact. Plus, it’s tough not to feel accomplished when you serve up homemade pink pasta. Just saying.

Looking for other dinner recipes, click here!

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