Homemade pasta with sage-butter sauce

Pasta Italian Dough Homemade Vegetarian Together

Making fresh pasta starts with rolling the dough well, and you preferably do that on a heavy, cool work surface with the right rolling pins to hand. The dough rolls out smoothly, the pasta reaches just the right thickness and the sage-butter sauce completes the dish. Together at the table, a good plate of pasta and a glass of wine: you need nothing more for a successful moment.

x_ckl_recipe_markerHomemade pasta with sage-butter sauce Rolling and cutting fresh pasta gives a very different result than pasta from a packet. With a good rolling pin and a little patience you can put a tasty plate on the table that everyone will enjoy. How to make homemade pasta with sage-butter sauce? Main course Italian 4 servings 20 min 30 min 55 min

Make the pasta dough: mix 300 g flour (tipo 00) with 3 eggs and a pinch of salt on a clean work surface. Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 4 equal pieces. Lightly dust your work surface with flour and roll each piece as thin as possible, to about 1–2 mm thickness. Work from the center to the edges, turning the dough a quarter turn regularly.
Lightly dust the rolled sheets with flour and loosely fold them. Cut them with a sharp knife into ribbons about 5–6 mm wide for pappardelle, or thinner for tagliatelle. Shake the strands loose and place them on a floured plate or drying rack.
Bring a large pot of well-salted water to a boil. Cook the fresh pasta for 2 to 3 minutes until done. Fresh pasta cooks much faster than dried pasta, so taste it in time.
Meanwhile, melt 80 g unsalted butter in a frying pan over medium heat. Add 10 fresh sage leaves and let the butter turn lightly brown and smell nutty. This takes about 3 minutes. Remove the pan from the heat as soon as the butter is golden brown.
Lift the pasta with tongs or a slotted spoon from the water directly into the frying pan with the sage butter. Add a splash of the cooking water and toss everything well so the pasta glistens.
Divide the pasta among deep plates. Generously grate Parmesan over it and season with freshly ground black pepper. Serve immediately.

Pasta Italian Dough Homemade Vegetarian Together 300 g tipo 00 flour, plus extra for dusting 3 eggs (large, at room temperature) 1 pinch salt 80 g unsalted butter 10 fresh sage leaves 50 g Parmesan cheese, freshly grated Freshly ground black pepper to taste Rolling pin Sharp knife Large pot Frying pan Grater Plastic wrap Drying rack or large plate Doughrollers rolling-pin Pasta Machine pasta-machine Food Processor food-processors Pasta plates pasta-bowls Cosy & Trendy Rolling Pin Marble Marble 45cm - Pastry Roller Cosy & Trendy Deegroller Cookinglife Rolling Pin Beechwood 43.5cm - Ball Bearings - Dough Roller Cookinglife Deegroller Marcato Pasta machine Atlas 150 Silver Marcato ["Pastamachine"] Ghidini Multifunctional Kitchen Machine - Manual - Chopper, Mixer & Salad Spinner Ghidini Hakmolen, Mixer, Slacentrifuge Korean salt bread foodies-korean-salt-bread Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata

Recipe

Homemade pasta with sage-butter sauce

Rolling and cutting fresh pasta gives a very different result than pasta from a packet. With a good rolling pin and a little patience you can put a tasty plate on the table that everyone will enjoy.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	20 min
Stiffen up min.	30 min
Total	55 min

Equipment

Rolling pin
Sharp knife
Large pot
Frying pan
Grater
Plastic wrap
Drying rack or large plate

Ingredients

300 g tipo 00 flour, plus extra for dusting
3 eggs (large, at room temperature)
1 pinch salt
80 g unsalted butter
10 fresh sage leaves
50 g Parmesan cheese, freshly grated
Freshly ground black pepper to taste

How to make homemade pasta with sage-butter sauce?

Make the pasta dough: mix 300 g flour (tipo 00) with 3 eggs and a pinch of salt on a clean work surface. Knead the dough for about 10 minutes until smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes at room temperature.
Divide the dough into 4 equal pieces. Lightly dust your work surface with flour and roll each piece as thin as possible, to about 1–2 mm thickness. Work from the center to the edges, turning the dough a quarter turn regularly.
Lightly dust the rolled sheets with flour and loosely fold them. Cut them with a sharp knife into ribbons about 5–6 mm wide for pappardelle, or thinner for tagliatelle. Shake the strands loose and place them on a floured plate or drying rack.
Bring a large pot of well-salted water to a boil. Cook the fresh pasta for 2 to 3 minutes until done. Fresh pasta cooks much faster than dried pasta, so taste it in time.
Meanwhile, melt 80 g unsalted butter in a frying pan over medium heat. Add 10 fresh sage leaves and let the butter turn lightly brown and smell nutty. This takes about 3 minutes. Remove the pan from the heat as soon as the butter is golden brown.
Lift the pasta with tongs or a slotted spoon from the water directly into the frying pan with the sage butter. Add a splash of the cooking water and toss everything well so the pasta glistens.
Divide the pasta among deep plates. Generously grate Parmesan over it and season with freshly ground black pepper. Serve immediately.

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Rolling out fresh pasta is a skill you'll quickly get the hang of, especially with a rolling pin that feels good in your hand and lets its weight do the work. The dough needs attention but no special cooking technique. Just do it, taste and enjoy.

Want to vary it? Swap the sage butter for a simple tomato sauce or mix a handful of spinach into the dough for a beautiful green pasta. This recipe is your starting point — the rest you make yourself.