Fresh pasta is so heavenly. Add fresh sage and it’s even better! If you are a fan of both, you will love this pasta. You will need a pasta machine with a fettucine or linguine cutter. Buon Appetito!
Fresh Sage Fettucine
2-1/4 cups all-purpose flour
2 Tablespoons minced fresh sage
2 large eggs beaten with 1/3 cup water
2 Tablespoons unsalted butter
2 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper
6 Tablespoons freshly grated Parmigiano-Reggiano cheese
1. On a work surface, toss the flour with the sage. Make a well in the center and pour in the egg mixture. Stir with a fork, gradually incorporating all the flour. Once the dough is too stiff to stir, knead it to work in as much of the flour as possible. Divide the dough in half, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
2. Lightly flour the dough and, working with one piece at a time, run it through a pasta machine set on successively narrower notches, ending at the second-to-thinnest setting. Cut the pasta sheet into 4 pieces and drape over a rack to dry for a few minutes. Repeat with remaining dough. Run the sheets through the fettucine cutter, lightly dusting with flour. Spread the fettucine out onto a baking sheet and let stand for 15 minutes.
3. Cook the fettucine in boiling salted water until al dente, about 5 minutes. Drain well, reserving 3/4 cup of the cooking water. Return the water to the pot and stir in the butter, olive oil, and a pinch of salt and pepper. Add the fettucine and cook over moderate heat for 2 minutes. Add the cheese, toss and serve. Serves 4.
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