Jul 14 2026
Restaurants›Selden Standard›Pasta Recipe

Pasta Recipe

Inspired by Selden Standard
Time1h 30m
Serves4

Selden’s handmade pastas range from a light agnolotti in a slippery broth of brown butter and filled with creamy sweet potatoes to a hearty tagliatelle Bolognese to a comforting cacio e pepe made with chewy bucatini noodles.

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Ingredients

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Agnolotti with Brown Butter and Sweet Potatoes

Tagliatelle Bolognese

Cacio e Pepe

Method

Agnolotti with Brown Butter and Sweet Potatoes

  1. 1

    Make the Pasta Dough

    In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack the eggs into the well. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

  2. 2

    Prepare the Filling

    Peel and boil the sweet potatoes until tender. Mash them until smooth and season with salt. Set aside to cool.

  3. 3

    Roll and Cut the Pasta

    After resting, roll out the pasta dough into thin sheets using a pasta machine or rolling pin. Cut out circles using a round cutter.

  4. 4

    Fill the Agnolotti

    Place a small spoonful of the sweet potato filling in the center of each pasta circle. Fold over and seal the edges with a bit of water.

  5. 5

    Cook the Agnolotti

    Bring a pot of salted water to a boil. Add the agnolotti and cook for about 3-4 minutes or until they float to the surface.

  6. 6

    Prepare the Brown Butter Sauce

    In a skillet, melt the brown butter and add the fresh sage leaves. Cook until the butter is browned and fragrant.

  7. 7

    Serve

    Toss the cooked agnolotti in the brown butter sauce and serve with grated Parmesan cheese.

Tagliatelle Bolognese

  1. 8

    Prepare the Bolognese Sauce

    In a large skillet, heat olive oil over medium heat. Add finely chopped onion, carrot, and celery; sauté until softened.

  2. 9

    Cook the Meat

    Add the ground beef to the skillet and cook until browned. Stir in tomato paste and cook for another minute.

  3. 10

    Deglaze with Wine

    Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Allow to simmer until the wine has reduced by half.

  4. 11

    Add Tomatoes

    Stir in the crushed canned tomatoes, salt, and black pepper. Let the sauce simmer for at least 30 minutes.

  5. 12

    Cook the Tagliatelle

    Meanwhile, cook the tagliatelle pasta in a pot of boiling salted water according to package instructions until al dente.

  6. 13

    Combine and Serve

    Drain the pasta and toss it with the Bolognese sauce. Serve topped with grated Parmesan cheese.

Cacio e Pepe

  1. 14

    Cook the Bucatini

    In a large pot, bring salted water to a boil. Add bucatini pasta and cook according to package instructions until al dente.

  2. 15

    Prepare the Sauce

    In a large skillet, heat olive oil over medium heat. Add freshly cracked black pepper and toast for a minute.

  3. 16

    Combine Pasta and Sauce

    Reserve some pasta cooking water, then drain the bucatini. Add the pasta to the skillet with the pepper oil.

  4. 17

    Add Cheese

    Sprinkle in the grated Pecorino Romano cheese and mix well, adding reserved pasta water as needed to create a creamy sauce.

  5. 18

    Season and Serve

    Taste and adjust seasoning with salt. Serve immediately with extra cheese and black pepper on top.

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