Serving suggestion. Nutrition is approximate.
Equipment
- Scale
- board
- pasta machine or rolling pin
- knife
- pot
- skillet
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use thyme instead of sage in the butter; warm gently without browning the herb.
Make it work
- The dough should be firmer than bread dough. Excess flour makes rolling and sealing difficult; add it only as needed.
Prep 50 min · Cook 8 min · Waiting 30 min
Serves 4 / Prep 50 min / Cook 8 min / Rest 30 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 300 g / 10.6 oz Italian 00 or all-purpose flour
- 3 large / 150 g / 5.3 oz Eggs, weighed without shells
- 5-15 ml / 1-3 tsp Extra water only if needed
- 20 g / 0.7 oz Flour for dusting
- 60 g / 2.1 oz Butter
- 8 g / 0.3 oz Sage leaves
- 50 g / 1.8 oz Parmesan
- 20 g / about 3 3/8 tsp Salt for pasta water
- 3 L / 12.7 US cups Water for pasta pot
Step-by-step method
- Form the dough
Put 300 g flour on a board or in a bowl. Make a wide well, add weighed eggs and beat with a fork, drawing flour inward gradually. If dry crumbs will not join, add water 5 ml / 1 tsp at a time. - Knead and rest
Knead 8-10 minutes until smooth and firm, using pressure from the heel of your hand. Wrap and rest at room temperature for 30 minutes, then use promptly. - Roll thin sheets
Divide into four pieces, keeping unused dough covered. Flatten one piece, pass through the widest pasta-machine setting and fold twice; reduce settings gradually to about 1 mm / 1/32 in thick. - Cut the ribbons
Dust lightly from the measured extra flour. Let sheets dry 5 minutes, then fold loosely and cut 7 mm / 1/4 in ribbons, or use a cutter. Shake strands apart and form loose nests. - Make sage butter
Heat butter and sage in a wide skillet over medium-low heat for 3-4 minutes until butter smells nutty and has pale brown specks. Remove from heat before the specks burn. - Cook and toss
Boil salted water. Cook ribbons 2-3 minutes, until tender but intact. Reserve 150 ml / 5.1 US fl oz water, drain and toss in sage butter with 30-60 ml water. Add Parmesan off heat and serve four portions.
Cook’s notes
The dough should be firmer than bread dough. Excess flour makes rolling and sealing difficult; add it only as needed.
Storage & reheating
- Refrigerate raw pasta promptly and cook within 1 day, or freeze in separated nests. Refrigerate cooked leftovers for up to 2 days.
Allergens
Contains: wheat, egg, milk. Check packaged ingredients.
Approximate nutrition
Per serving: 499 kcal · Protein 18 g · Carbohydrates 61 g · Fat 20 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
