Fresh Egg Pasta with Sage Browned Butter
Fresh pasta – easier than expected. Particularly when you have the kid make it. Flour – two cups. Eggs – two whole plus four yolks. A good pinch of salt. Make a well with the flour – eggs and salt in the middle. Beat with fork, slowly incorporate. Knead a few times once it comes together. Wrap it up and let rest in the fridge for a few hours.
Cut in quarters. Roll out a bit, dusting with some flour. Send through pasta machine’s thickest setting a couple times, then fold the ends into the middle and do it again. This helps keep the shape right. Now crank through the successively thinner settings. Roll into a log and slice to desired thickness — see that happen in this video on my Instagram. Set on a cookie sheet and cover with damp towel while you do the other quarters.
This cooks really fast. Brown some butter in a pan, keep warm. Pasta into boiling salted water for just a minute or so, drain and toss with the brown butter on the stovetop. Add some chopped fresh sage, cracked pepper and some crushed red pepper. Then a good handful of grated parm, which plays the salt role.
I serve this topped with some fried salted sage leaves, which I hide until service or they all disappear.
A fun dad/daughter kitchen project indeed.
