Homemade pasta is much less cumbersome than you would expect, especially if you have a food processor and a pasta machine. For a perfect texture, use finely ground durum semolina flour, or a mix of half of that and half of plain flour.
500g finely ground durum semolina flour
Butter and Sage Sauce
few leaves sage
5 tablespoons grated parmesan cheese
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Directions Preparation:30min › Cook:10min › Extra time:30min › Ready in:1hour10min
Pasta: In a food processor mix flour and eggs and work for 5 minutes or until smooth. If you don't have a food processor, mix the flour and eggs in a bowl, then transfer on a floured surface and knead for 8-10 minutes.
Make a ball, cover in plastic wrap and let stand for 30 minutes.
Roll out the dough in the pasta machine until thin. Pass through the tagliatelle attachment, then transfer on a floured working space and dust with more flour. Keep them well floured and well separate so not to stick.
Cook the tagliatelle in a large saucepan of salted boiling water until al dente.
Butter and Sage Sauce: Melt the butter in a pan and cook the sage leaves for a few minutes.
Drain the tagliatelle and transfer in the butter pan. Coat in the sauce and then serve with a sprinkle of grated parmesan cheese.
For a special occasion, you can prepare these tagliatelle up to 3 days ahead, cover with a towel and let stand at room temperature. Make sure they don't get sticky and wet or they will mold.