The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Fettuccine with beetroot and nettle butter


You'll need

3 baby beetroot with leaves 2 tbsp olive oil, plus extra to serve 3 garlic cloves, thinly sliced To serve: crumbled soft goat’s cheese or finely grated parmesan   Pasta dough 500 gm “00” flour 2 eggs 3 egg yolks   Nettle butter 100 gm butter, softened 100 gm stinging nettle leaves, washed thoroughly

Method

  • 01
  • Preheat oven to 220C. Trim beetroot (reserve leaves) and place in a roasting pan, drizzle with half the olive oil and season to taste. Add 125ml water to pan, cover with foil and roast until tender (1 hour-1 hour 15 minutes). Cool, peel, thinly slice and set aside.
  • 02
  • Meanwhile, for pasta dough, process ingredients and a generous pinch of salt in a food processor. Gradually add 80-120ml water or enough to bring dough together without becoming too sticky. Process until a ball forms, turn onto a lightly floured work surface and knead until smooth (3-5 minutes). Cover and set aside at room temperature to rest (20-30 minutes). Cut dough into four pieces, then, working with one piece at a time, feed dough through pasta machine rollers starting at the widest setting, flouring dough as you go, folding and feeding through, reducing settings notch by notch until you reach the second-last setting. Feed pasta through fettuccine cutter, transfer to a flour-dusted tray and repeat with remaining pasta. Set aside.
  • 03
  • For nettle butter, melt 20gm butter in a saucepan over medium-high heat. Add nettles (reserving a small handful for serving) and cook, stirring occasionally, until just wilted (2 minutes). Cool, then process in a food processor with remaining butter, season to taste and set aside.
  • 04
  • Cook pasta in boiling salted water until al dente (2-4 minutes). Drain and return to pan to keep warm.
  • 05
  • Meanwhile, heat a frying pan over medium-high heat. Add remaining olive oil and garlic and cook until just fragrant (10-20 seconds), add nettle butter and beetroot leaves and cook until butter is fragrant and leaves wilt (1-2 minutes). Toss through reserved nettle leaves and beetroot and then toss through pasta. Serve immediately, scattered with goat’s cheese or parmesan and drizzled with olive oil.

Stinging nettles have the greenest flavour imaginable. A good Italian grocer should be able to get them for you; if you're picking them wild, be sure to use gloves - they're not called stinging nettles for nothing. Use only the tender small leaves and remove any seeds or flowers. If you can't find nettles, go without the nettle butter and use a good amount of extra-virgin olive oil in its place.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Drink Suggestion

Lagrein.

Featured in

May 2009

You might also like...

Italian breakfast recipes

recipes

Christmas pudding ice-cream

Pizza recipes

recipes

Raspberry and Mint Mojito

Chef's spaghetti Bolognese recipes: L to Z

recipes

Neil Perry: Prawn cocktail

Chef's spaghetti Bolognese recipes: B to K

recipes

Serge Dansereau: Blueberry vanilla tart

Mother's Day recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter recipes

recipes

Serge Dansereau: Homemade lemonade

Classic Italian recipes

recipes

Serge Danserau: Duck confit and potato terrine

Easter lunch recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×