Ingredients:

  • 200g Type 00 Flour
  • 100g roasted beet puree, strained
  • 1 large egg
  • 0.5 tsp fine sea salt
  • 115g unsalted high-fat European butter
  • 10 fresh sage leaves
  • 1 tbsp fresh lemon juice
  • 50g Pecorino Romano, finely grated
  • 40g toasted hazelnuts, roughly chopped
  • 60g soft goat cheese

Instructions:

  1. Mound the flour on a clean surface and create a well. Add the beet puree and egg to the center.
  2. Slowly incorporate the flour into the wet ingredients until a shaggy mass forms, then knead by hand for 10 minutes until smooth and elastic.
  3. Wrap the dough in plastic and let it rest at room temperature for at least 30 minutes.
  4. Roll the dough through a pasta machine to the thinnest setting. Use a 3cm to 5cm heart-shaped cookie cutter to stamp out the pasta shapes.
  5. Bring a large pot of salted water to a boil. Cook the beet hearts for 3 minutes until al dente.
  6. In a large stainless steel skillet, melt the butter over medium heat. Whisk constantly until the milk solids turn mahogany brown and smell nutty.
  7. Add sage leaves to the butter to crisp them, then whisk in a splash of starchy pasta water and lemon juice to create a stable emulsion.
  8. Toss the cooked pasta in the brown butter sauce. Plate immediately, garnishing with Pecorino Romano, toasted hazelnuts, and dollops of goat cheese.