2 Small Beets Rinsed and Trimmed

4 cups all purpose flour

5 egg yolks

1 whole large egg

1 stick unsalted butter

Rosemary

Sage

Thyme

Lemon Zest

Crushed Walnuts

Goat Cheese

Nutmeg

I’d like to issue a formal apology to the friends and family who have let me hang pasta all over their homes. Including, but not limited to, backs of chairs, and clothing hangers. The last stage of healing is acceptance and in fact, I was obsessed.

Preheat oven to 375°

Dress rinsed and trimmed beets in olive oil, add rosemary, Thyme and lemon zest and wrap in foil. Roast for an hour or so until tender. In a food processor or blender add cooked beets, eggs and a little salt.

Pasta dough is a science of perfect proportions. Don’t let it scare you because once you do it right, you’ll never buy pasta from the grocery again. Put the flour on your countertop and create a hole in the middle. Add in your egg and beat puree and with a fork pull in flour little by little. When it thickens use your hands to form a ball. Knead the dough with your palms rotating as you go. The dough should not be sticky. If the dough is too moist add flour in 1tsp at a time. If dough feels too dry, wet your hands and roll the moisture in. Let the dough rest under a bowl covered for 15-20 minutes.

Time to roll! You can absolutely do this the old fashioned way with a rolling pin or you can use a pasta maker. I prefer a thin noodle that has a bit of a translucent nature to it so I opt for my Imperia pasta machine which you can find at good old Williams Sonoma. When you have your desired thickness of pappardelle, gently rub both sides with flour so as not to stick and fold it over each other. Take a knife and cut through the layers vertically to create wide hand cut noodles. Hang your noodles to dry while you cook the sauce.

Bring a pot of water to boil and add in a tablespoon of olive oil and salt. I find this prevents the noodles from sticking as they cook.

In a saute pan, melt your stick of butter until it starts to foam and brown. When the color starts to darken, add in your crushed walnuts and after a few minutes of stirring add sage leaves, I usually do 10-15 leaves depending on size. The leaves should only be on the flame for a few seconds. Take pan off heat and let sit.

Add your noodles into the boiling water. Fresh pasta does not take long to cook so make sure to keep your eye on it. I reccomend no more than 5 minutes.

Add pasta into the sauce pan and mix together. Plate your pasta and top with crumbled goat cheese and a dash of nutmeg on top. Make sure to not miss those walnuts and sage in the pan.

If you have leftover fresh pasta refrigerate it and enjoy another day!