Fettuccine with Brown Butter Beet Sauce, Brussels Sprouts, Gorgonzola and Toasted Pine Nuts
For the dough:
Attach the dough hook to a stand mixer and add the flour, eggs, and salt. Mix for 4-5 minutes until the mixture comes together as a ball. When the dough is homogenous and smooth, wrap it with plastic wrap and place it in the refrigerator for 30 minutes. Alternatively you can knead by hand for 10-15 minutes.
Attach the pasta roller accessory to the stand mixer. Divide the dough into 6 pieces, press them into flat rectangles. Flour each side well. Pass one of the pieces through the machine on speed 1 on no.0. Fold the ends towards each other and pass it through again. Continue to pass the dough through, reducing the thickness from no. 0 to 5. If you don’t have a stand mixer, you can roll out the dough with a rolling pin on a well floured surface.
Let the pasta sheets dry for 10 minutes on a floured work space. Attach the fettuccine accessory and run one sheet through on speed 1. Continue with the rest. Alternatively, you can cut the pasta sheet into ribbons by hand in fettuccine. Set the fettuccine ribbons on a work space that has been floured with semola flour.
For the topping:
In a large skillet heat the extra virgin olive oil and add the Brussels sprouts; cook over medium high heat for 5 minutes stirring occasionally until soft and slightly crisp.
In a small skillet add the pine nuts and cook over medium heat stirring often until toasted, about 2-3 minutes.
For the sauce:
With an immersion mixer, blend the beets until smooth.
Add the butter to a medium skillet. Cook the butter over medium-high heat until it becomes brown, about 1 minute. Add the beet puree, salt and heat until warm.
For the pasta:
Bring a large pot of water to boil. Add coarse salt to taste. Add the pasta and cook 2-4 minutes. Reserve 1/2 cup pasta water and drain.
Pour the pasta into the skillet with the sauce, add 1/4 cup pasta water and toss to coat, adding more pasta water if needed. Taste. Adjust with more salt if needed. Divide the pasta on the plates and top with Brussels sprouts, gorgonzola, toasted pine nuts and a swirl of extra virgin olive oil. Serve immediately. Buon appetito!
