Beet Rigatoni with Blue Cheese and Walnuts

To make the beet rigatoni, bring a large pot of water to a boil over high heat. Add the beets and cook until fork-tender, about 45 minutes. Drain the beets and let cool completely, then peel and cut into quarters. In a food processor, combine the beets, olive oil and water and process until smooth and creamy. Alternatively, combine the ingredients in a bowl and process with a hand blender. You will need 1/4 cup (2 fl. oz./60 ml) beet puree for the pasta dough; refrigerate the rest for another use.

Place the flour in a mound on a work surface and sprinkle with the salt. Make a well in the center, making sure the sides are high enough to hold the eggs and beet puree. Add the whole egg, egg yolks and the 1/4 cup (2 fl. oz./60 ml) beet puree to the well and, using a fork, gently beat them together until combined. Using the fork, slowly begin to incorporate the flour from the sides, working it in until a wet, sticky dough forms. Use a bench scraper to continue folding in the flour until the dough comes together. It will feel dry and somewhat rough on the exterior.

Using the heel of your hand, knead the dough until it becomes a cohesive color and is smooth and elastic, about 5 minutes. If the dough feels too wet, add more flour 1 tsp. at a time. If the dough feels too dry, lightly dampen your hands and continue to knead for 1 minute. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for at least 30 minutes or up to 2 hours.

Attach the rigatoni attachment to a KitchenAid stand mixer. Divide the dough into 1-inch (2.5-cm) pieces and roll into balls. With the mixer running on medium speed, feed the dough balls one after another through the feed tube. Using the slicer on the attachment, cut the rigatoni into 2-inch (5-cm) lengths. Catch the pasta on a baking sheet and toss lightly with flour. Cover loosely with a kitchen towel and let stand until ready to use, up to 1 hour.

To make the sauce, in a large fry pan over medium heat, melt the butter. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with the flour and whisk until a paste forms. Add the wine and whisk until smooth. Slowly whisk in the half-and-half and bring to a gentle simmer, then cook until starting to thicken, about 3 minutes. Whisk in 1 1/2 cups (6 oz./185 g) of the blue cheese and the Parmesan and cook, whisking occasionally, until the cheese has melted and the sauce has thickened, about 3 minutes. Remove from the heat and season to taste with salt and pepper. Cover to keep warm.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the rigatoni and cook until al dente, 1 1/2 to 2 minutes. Set the pan with the sauce over low heat. Using a spider or a slotted spoon, transfer the rigatoni directly to the sauce, then stir in 1/2 cup (4 fl. oz./125 ml) pasta cooking water. Toss until the sauce is blended and the pasta is coated.

Transfer the pasta and sauce to individual bowls. Top with the walnuts, the remaining 1/2 cup (2 oz./60 g) blue cheese and chervil and serve immediately. Serves 4.

Williams Sonoma Test Kitchen