Beetroot Pappardelle with Borlotti Beans and Brown Butter Sage
Earthy beetroot pappardelle with borlotti beans, brown butter, and crispy sage—a cozy, elegant pasta for slow evenings and special meals.
Servings: 2 people
Calories: 600kcal
Equipment
- Medium Mixing Bowl
- Fork
- Measuring Cups and Spoons
- Pasta roller (e.g., KitchenAid attachment)
- Sharp knife or pasta cutter
- Large pot (for boiling pasta)
- Skillet or sauté pan
- Slotted spoon or tongs
- Instant Pot (or stovetop pot / crock pot)
Ingredients
For the Borlotti Beans with Brown Butter & Crispy Sage
- 1 cup dried borlotti (cranberry) beans, soaked overnight
- 3-4 cups water or vegetable broth
- 3 cloves garlic smashed
- 1 bay leaf
- 4 tbsp butter
- Pinch of red pepper flakes adjust to taste
- Handful of fresh sage leaves
- Salt & pepper
- Optional: lemon zest grated Parmigiano or pecorino
For the Beetroot Pappardelle
- 1½ cups 180g all-purpose flour 180g
- 1 cup semolina flour (or substitute with more all-purpose) 120g
- 1 tbsp beetroot powder
- 1 large egg
- 2 egg yolks
- 1-2 tbsp water as needed
- ½ tsp salt
Instructions
Cook the Borlotti Beans (Start This First)
- Soak: Place dried borlotti beans in a bowl and cover with water. Let soak overnight, then drain.
Instant Pot Method (Recommended):
- Add soaked beans to the Instant Pot with 3–4 cups water or broth, smashed garlic, and a bay leaf. Pressure cook on High for 30 minutes, then allow a 10-minute natural release.
If You Don’t Have an Instant Pot:
- Stovetop: Simmer soaked beans with garlic and bay leaf in water or broth for 45–90 minutes until tender. Salt toward the end.
- Crock Pot: Cook soaked beans with garlic and bay leaf on Low for 6–7 hours or High for 3–4 hours.
- Drain the beans (reserving a bit of cooking liquid if desired) and set aside.
Make the Beetroot Pappardelle
- In a bowl or on a clean surface, mix the flours, beetroot powder, and salt.
- Make a well in the center and add the egg and yolks. Gradually incorporate the flour using a fork.
- Add water a little at a time, only if needed, to help it come together.
- Knead the dough for 8–10 minutes until smooth, slightly tacky, and elastic.
- Wrap in plastic wrap and let rest at room temperature for 30 minutes.
Roll & Cut the Pasta
- Divide the rested dough into 2–3 portions.
- Roll each portion through your pasta roller, gradually thinning to setting 5 for pappardelle.
- Cut into wide ribbons about ¾ to 1 inch thick.
- Dust with flour and set aside briefly while preparing the brown butter (but don’t let it sit too long—fresh pasta likes to be cooked soon after cutting!).
Make Brown Butter & Crispy Sage
- In a skillet, melt the butter over medium heat until golden brown and fragrant.
- Stir in red pepper flakes, then quickly add sage leaves and fry until crisp (about 30 seconds per side).
- Remove sage and set aside. Stir cooked beans into the browned butter, season with salt, pepper, and optional lemon zest.
Cook the Pasta & Assemble
- Bring a large pot of salted water to a boil.
- Cook the fresh pappardelle for 2–3 minutes until al dente.
- Drain and gently toss with the brown butter bean mixture.
- Serve topped with crispy sage, extra browned butter, and grated cheese if you like.