fresh pasta with sage butter

serves 4

pasta dough
140g of flour (00 preferably)
60g of semolina flour
2 eggs
a pinch of salt
age butter sauce
60 g of butter (half a stick) cut in dice
a handful of sage leaves thinly cut

To make the pasta dough, mix in both types of flour and add both eggs, then mix with your finger tips until the dough comes into a ball.

Knead for about 8 minutes like you would knead bread until the dough is smooth. (don’t skip this step, it’s crucial for the dough to become soft and supple). Tightly wrap in cling film (otherwise the dough will dry) and refrigerate for one hour or overnight). If you have a food processor you can easily make pasta dough in it - it will be faster, though maybe a tad less romantic!

Once you’re ready to make pasta, remove the dough from the fridge and cut in four pieces. Keep one piece and wrap the other ones in cling film. Use your finger tips to flatten the piece of dough. Sprinkle a bit of semolina flour on it so that the dough doesn’t stick to your pasta roller. Put your flatten dough through the pasta roller until it becomes thin. Sprinkle extra semolina between rounds, and fold in half before you start again. Start with the pasta machine on the widest setting, and every two passes or so, go one setting smaller.

With your long thin sheet of pasta dough, the possibilities are endless. You can cut it by hand and make pappardelle, lasagna sheets, tagliatelle. You can also choose to make very thin tagliolini using the settings of the pasta machine.

Once your pasta are cut, sprinkle with semolina flour so that they don’t stick. Let dry flat or on hangers like in the episode. (Side note: Fresh pasta freeze very well - use straight from the freezer into boiling water)

To cook: add a pinch of salt and a cube of MSG free stock to water and bring to a boil. Add your pasta and let cook for 1 or 2 minutes tops (try them to see if they are al dente: they should be chewy but not raw).
While the water is boiling, melt the butter in a small saucepan, then add the sage, cook for one minute on low heat then remove.

Drain your pasta, add your butter and sage sauce, as well as pepper and salt. Grate some parmesan cheese on top. Heaven on your plate.

You can serve these fresh pasta with roasted eggplants (cut in half and brushed with olive oil, then roasted at 370°F for about 40 minutes or until golden and mushy).