Homemade Pasta with Sage Butter

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Hands-on time:
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Yield: 4-6 servings

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Homemade pasta seems to strike fear into the hearts of many bakers and cooks. However, with just a few ingredients and tools, you can turn out tender noodles full of flavor, just waiting for your favorite toppings and sauces. Start with fresh ingredients, leave a little time to rest your dough, and soon you can delight your family and friends with the tastiest pasta dish this side of your favorite restaurant.

Homemade Pasta with Sage Butter

star rating (7) rate this recipe »
Hands-on time:
Total time:
Yield: 4-6 servings
Published: 01/01/2010

Ingredients

Pasta Dough

Sauce

  • 1 stick salted butter
  • 4-6 fresh sage leaves, minced

Tips from our bakers

  • For a more authentic pasta, you can use half All Purpose and half durum flour.
  • Be sure to use all of the bits of egg dough that stick to your fingers.

Directions

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1) On the counter, or in a bowl, create a well with the flour.

2) Crack the eggs directly into the well. Scramble them with your fingers or a fork.

3) Draw flour from the sides of the well into the center, mixing well with the eggs. Draw flour evenly from all sides.

4) Working quickly, draw flour until a soft, loose dough forms.

5) Continue to knead the dough, 8-10 minutes until a firm, but not dry dough forms. Wrap in plastic wrap and let rest for 30 minutes.

6) Fresh pasta cooks quickly, so start heating your water early, and melt the butter for the sage butter. Keep the butter on low heat until it is nicely browned, but not burnt.

7) Mince fresh sage leaves and set aside for the sauce.

8) After the dough has rested, divide into 4 even pieces. Set aside and cover 3 pieces while you work with the 4th. Lightly dredge your working piece in flour.

9) Roll through the largest setting on your machine. Remove the dough, fold in half and repeat the roll. Repeat again 4 times, for a total of 6 rolls.

10) After the 6th roll, dial the machine down to the next smallest setting. Roll the pasta through once, and dial down again. Only the first roll on the largest setting is done 6 times. Continue to roll thinner and thinner until you reach the 2nd smallest setting.

11) Let the pasta sheets rest for 10-15 minutes. Be sure to check the pasta water and the browning butter. After the pasta has rested, run each sheet through the cutting blades of the pasta machine.

12) Gently separate the noodles, and loosely pile the pasta while you roll the rest of the sheets. After all sheets are cut, add the pasta to the salted boiling water. Cook for 2-3 minutes.

13) While the pasta is cooking, add the sage to the browned butter. It will sizzle up into lovely crunchy bits.

14) Drain the pasta, divide into individual servings and top with the sizzled sage butter. Serve immediately. Refrigerate any leftovers.

Reviews

1
  • star rating 08/11/2014
  • kathleen grant from flanders, nj
  • YESSS! I made fettucine noodles that were delicate but handled well. I took another reviewer's advice and added about 1/2 tsp of salt. I used the food processor method adding the eggs one at a time and pulsing. I also used the half/half KA durum flour and the KA regular flour. The dough comes out of the food processor feeling tough and the kneading is difficult, but after resting it is beautiful. This is my everything pasta recipe.
  • star rating 01/19/2013
  • schematix from High Point, NC
  • This was my first time making homemade pasta ever. I made just the pasta with a browned butter sauce; no sage this time. I also made this in my KA mixer. The machine couldn't knead the dough since it was too stiff. It actually knocked the bowl right out of the clips so I finished kneading by hand. I used 180g of KA AP and 180g of KA Semolina as the base. The only change I'd suggest in the recipe is a pinch of salt (I'm going to add 2g to the full recipe quantity next time). I think my eggs were a little small too. I weighed the beaten eggs before I added them and it was about 5% short of my target (I consider 1 large chicken egg to be 50g on average), which I think could explain the slight dryness to the dough. Very easy to make if you're comfortable with handling dough. My biggest advice would be to not do as I do but do as I say and just read and follow the directions step by step. Pasta is one of those things were every step counts and if you make a mistake early on the final product won't be exactly right. Overall the noodles came out very good and I'm going to make this again tomorrow with a tiny bit more moisture and a tiny bit of salt.
  • star rating 06/29/2010
  • William from Boynton Beach FL
  • Great and easy!
  • star rating 03/31/2009
  • Tricia Kennemer from Texas
  • This was a great recipe, simple easy to follow directions were key. I also experimented, the second batch I put fresh spinach into my food processor til' liquified and then added the eggs and just pulsed maybe 2 times then I put that into the well and blended it with the flour adding just a bit extra to compensate for the extra moisture created by the spinach. My noodles were tender and super tasty with a just a little olive oil and a few grates of parmesana reggiano!!! Thanks!
  • star rating 03/31/2009
  • Fabrizio from Columbia,SC
  • There is no Pasta with butter,with or without sage,without Parmigiano Reggiano,ed also just a little cream if the noodles are too dry. Keep the cooking water because that could be used too but a little cream is much better. Last thing...do not roll the sheets to the last set if you want to cut it in spaghetti or tagliolini
  • star rating 03/31/2009
  • Emily Haskins from Providence, RI
  • You don't mention that dough can be made in a food processor in just moments. You also don't say that texture is important and that it can be fixed with a bit of water or a speck of drying. And, of course, the second or third time it will be much easier. Also, some pasta machines will need you to go to the smallest thickness before cutting into strips. Pasta making is indeed really easy, but it needs a bit of patience and a time or two of experience. Another thing--I make one big batch and freeze individual servings by rolling the dough until it's time to start making it thinner. I cut off individual servings, roll them up in waxed paper, and freeze them in plastic sandwich bags.
  • 03/31/2009
  • Helen J Phillips from IA
  • Can this dough be made in a food processor? If yes, what are some of the tips? Thanks
    Yes this may be made quickly in your food processor. Beat the eggs and then add them as you run your processor just till it combines. Then take it out and knead a bit by hand till ready to roll out. Let it rest before you roll it out. Joan@bakershotline
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