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Herb pappardelle

with sage, burnt butter, roasted pumpkin & goat’s curd

Serves 4

Preparation 1 HOUR + resting overnight

cooking time 30 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


1kg butternut pumpkin, peeled, deseeded and cut into 2cm cubes
2 tbsp olive oil
sea salt and freshly cracked black pepper
180g butter
2 cups sage leaves
¼ cup smoked almonds, chopped
200g goat’s curd

spinach and herb pappardelle
200g baby spinach
1 cup flat-leaf parsley
1 cup basil leaves
2 eggs
1 egg yolk
3 cups good quality pasta flour, plus extra for dusting
2 tsp sea salt


1To make pappardelle, steam spinach in a colander over a pot of simmering water for 1 minute until wilted, place on paper towel and squeeze to remove excess moisture.

2Place spinach in a food processor and puree until smooth. Add parsley and basil and pulse until smooth. Add whole eggs and egg yolk and continue to process until combined. Add the flour and salt, and process until dough just comes together.

3 Transfer dough to a well-floured surface and knead for 8-10 minutes until smooth and elastic. Wrap tightly in cling film and leave to rest for 1-2 hours or overnight.

4Divide dough into 6 pieces and, working with one piece at a time, flatten then roll through a pasta machine, starting at widest setting and dusting with extra flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling, reducing settings notch by notch each time until you reach number 6 on your pasta machine. Fold pasta to make a rectangle and cut into 3cm wide ribbons. Unravel pasta and toss with flour, set aside.

5Preheat oven to 200°C. Place pumpkin in a bowl with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes or until golden.

6Heat butter in a large frying pan over medium heat until it begins to foam. Add sage and cook swirling the pan until sage is crisp and butter turns nut brown. Remove from heat and using a slotted spoon remove sage leaves and set aside on paper towel.

7Cook 400g of pasta in a large pot of boiling salted water for 3-4 minutes or until al dente. Add pasta to the burnt butter with roasted pumpkin and almonds, and toss to combine. Place pasta in serving bowls and top with goat’s curd and crispy sage.

Wine Match

2018 Glaetzer-Dixon Nouveau Pinot Noir, Tasmania, A$26

The instinctive choice of wine to match to this herbal pasta dish would be a savoury dry white. However, the sweetness of the pumpkin, the inclusion of the acid-edged goat’s curd and the smokiness of the almonds provides the opportunity to match a light, lithe red. Nick Glaetzer models his dangerously drinkable pinot on Beaujolais Nouveau with mild-mannered tannins and a zesty palate, which swiftly mops up the buttery sage. The Nouveau has sufficient weight to balance that of the pasta and the fruit sweetness to equal that of the pumpkin.