Homemade Tagliatelle in Butter and Sage Sauce

    1 hour 10 minutes

    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.

    2 people made this

    Serves: 5 

    • Pasta
    • 500g finely ground durum semolina flour
    • 5 eggs
    • Butter and Sage Sauce
    • 30g butter
    • few leaves sage
    • 5 tablespoons grated parmesan cheese

    Preparation:30min  ›  Cook:10min  ›  Extra time:30min  ›  Ready in:1hour10min 

    1. 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.
    2. Make a ball, cover in plastic wrap and let stand for 30 minutes.
    3. 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.
    4. Cook the tagliatelle in a large saucepan of salted boiling water until al dente.
    5. Butter and Sage Sauce: Melt the butter in a pan and cook the sage leaves for a few minutes.
    6. Drain the tagliatelle and transfer in the butter pan. Coat in the sauce and then serve with a sprinkle of grated parmesan cheese.

    Make Ahead

    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.

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