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Ingredients
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Pasta Dough
Sage Brown Butter
Fried Sage
Method
Pasta Dough
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour mixture and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a shaggy dough forms.
- 2
Knead the Dough
Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 3
Roll Out the Dough
After resting, divide the dough into four equal pieces. Using a pasta machine or a rolling pin, roll out each piece to your desired thickness (typically about 1/16 inch). Cut the dough into your preferred pasta shape (fettuccine, tagliatelle, etc.).
Sage Brown Butter
- 4
Prepare the Sage Brown Butter
In a medium skillet over medium heat, melt the unsalted butter. Allow the butter to cook until it begins to foam and turns golden brown, about 5-7 minutes. Add the fresh sage leaves to the skillet and continue cooking for an additional 2-3 minutes until the sage is crispy and fragrant. Remove from heat and set aside.
