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    January 13, 2020

    Beetroot Fettuccine with Butter and Sage

    Beetroot Fettuccine with Butter and Sage

    I love making Beetroot Fettuccine with Butter and Sage for a number of reasons. First off, I love making homemade pasta, both hand-rolled and with a pasta machine. It's relaxing and there's nothing quite like the consistency of freshly made pasta.

    One of my favorite things is beautifully colored pasta as it looks so great with different kinds of sauces. It's also a wonderful way to use different colored vegetables, herbs and other ingredients: spinach, broccoli rabe, tomatoes, squid ink.

    Beetroot is a wonderful choice because it gives a delightful fuchsia color to your pasta. Once it's cooked the vibrancy of the color changes to a lovely bright pink.

    Bright fuchsia beetroot pasta

    When using beetroot to color your pasta bear in mind that it will also add additional moisture to the dough which means you have to reduce moisture another way. I do this by using less egg white. A standard recipe for making pasta calls for a ratio of 100 grams of flour to one large whole egg. The easiest way to reduce moisture is to eliminate an egg white in your dough.

    Here's the recipe:

    Beetroot Fettuccine with Butter and Sage

    Ingredients:
    120 g "O0" or all-purpose flour
    80 grams semolina flour
    1 whole egg
    1 egg yolk
    1 small beet, about 25 g

    The entire beetroot plant with the delicious stems and leaves
    The entire beetroot plant with the delicious stems and leaves

    40 g butter
    30 sage leaves
    Several sprigs of fresh sage
    1 small garlic clove, minced
    ⅓ cup freshly grated Parmesan cheese
    Reserved pasta cooking water

    Procedure:
    Cook and puree the beets:
    Wrap the beets in tinfoil and roast about 30 minutes at 350°F or until tender.
    After the beet has cooled down to room temperature remove the peel.
    Purée in a small blender or with an immersion blender.
    Add the whole egg and egg yolk to the blender and purée further until smooth and creamy.
    For the dough:
    Place the flour on a work surface and make a well in the center.
    Add the beet purée and use a fork to whisk together.
    Once the flour and beet mixture has formed a dough knead until smooth and elastic.
    Wrap the dough in plastic wrap and let sit for at least 30 minutes and up to two hours.
    Take one third of the dough and pass it through the pasta machine starting at the widest setting.
    Pass through each setting and finish with the second to the smallest setting.
    Cut each pasta sheet into fettuccine using the fettuccine cutter.
    Dust the fettuccine lightly with flour and place on a dishcloth to rest while you cut the remainder of the fettuccine.
    For the butter and sage:
    Mince half of the sage and set aside.
    Melt the butter in a saucepan large enough to hold the fettuccine.
    Once the butter is melted and sizzling add the whole sage leaves and fry until crisp.
    Remove with a slotted spoon and set aside.
    Add the minced sage leaves to the butter and sizzle about 30 seconds, then set the pan aside.
    To cook and serve the fettuccine:
    Bring a large pot of water to a boil and add enough salt so that it tastes like the sea.
    Cook the fettuccine until al dente.
    Use a pasta claw to remove the pasta from the water and place into the saucepan with the sage and butter.
    Toss everything together.
    Add the grated Parmesan, toss again and add just enough pasta cooking water so that the sauce is creamy.
    Place the Beetroot Fettuccine with Butter and Sage in a serving bowl and top with the fried sage leaves and fresh sage sprigs and serve.

    Beetroot Fettuccine with Butter and Sage

    Beetroot Fettuccine with Butter and Sage

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 45 minutes minutes
    Cook Time: 15 minutes minutes
    Beetroot is a wonderful way to color your pasta because it gives it a delightful fuchsia color. Once it's cooked the vibrancy of the color changes to a lovely bright pink. When using beetroot to color your pasta bear in mind that it will also add additional moisture to the dough which means you have to reduce moisture another way. I do this by using less egg white. A standard recipe for making pasta calls for a ratio of 100 grams of flour to one large whole egg. The easiest way to reduce moisture is to eliminate an egg white in your dough.
    Course: Lunch, Main Course, Pasta
    Cuisine: Italian
    Servings: 2

    Ingredients 

    For the pasta:

    • 120 g "O0" or all-purpose flour
    • 80 grams semolina flour
    • 1 whole egg
    • 1 egg yolk
    • 25 grams beetroot 1 small

    For the sauce:

    • 40 g butter
    • 30 sage leaves
    • several sprigs of fresh sage
    • 1 small garlic clove minced
    • ⅓ cup freshly grated Parmesan cheese
    • Reserved pasta cooking water

    Instructions

    Cook and puree the beets:

    • Wrap the beets in tinfoil and roast about 30 minutes at 350°F or until tender.
    • After the beet has cooled down to room temperature remove the peel.
    • Purée in a small blender or with an immersion blender.
    • Add the whole egg and egg yolk to the blender and purée further until smooth and creamy.

    For the dough:

    • Place the flour on a work surface and make a well in the center.
    • Add the beet purée and use a fork to whisk together.
    • Once the flour and beet mixture has formed a dough knead until smooth and elastic.
    • Wrap the dough in plastic wrap and let sit for at least 30 minutes and up to two hours.
    • Take one third of the dough and pass it through the pasta machine starting at the widest setting.
    • Pass through each setting and finish with the second to the smallest setting.
    • Pass each pasta sheet through the fettuccine cutter.
    • Dust the fettuccine lightly with flour and place on a dishcloth to rest while you rollout the remainder of the dough.

    For the butter and sage:

    • Mince half of the sage and set aside.
    • Melt the butter in a saucepan large enough to hold the fettuccine.
    • Once the butter is melted and sizzling add the whole sage leaves and fry until crisp.
    • Remove with a slotted spoon and set aside.
    • Add the minced sage leaves to the butter and sizzle about 30 seconds, then set the pan aside.

    To cook and serve the fettuccine:

    • Bring a large pot of water to a boil and add enough salt so that it tastes like the sea.
    • Cook the fettuccine until al dente.
    • Use a pasta claw to remove the pasta from the water and place into the saucepan with the sage and butter.
    • Toss everything together.
    • Add the grated Parmesan, toss again and add just enough pasta cooking water so that the sauce is creamy.
    • Place the Beetroot Fettuccine with Butter and Sage in a serving bowl and top with the fried sage leaves and fresh sage sprigs and serve.

    Notes

    Serves 2 to 3.

    Nutrition

    Serving: 100g | Calories: 1280kcal | Carbohydrates: 155g | Protein: 44g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 468mg | Sodium: 914mg | Potassium: 419mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1757IU | Vitamin C: 2mg | Calcium: 474mg | Iron: 11mg
    Tried this recipe?Let us know how it was!

    You'll also enjoy making this vibrant green Stinging Nettle Fettuccine!

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    Delicious Beetroot Fettuccine with Butter and Sage

    PIN THIS ON PINTEREST:

    Delicious Beetroot Fettuccine with Butter and Sage

    PIN THIS ON PINTEREST:

    Delicious Beetroot Fettuccine with Butter and Sage

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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