Fresh Tagliatelle Pasta with Sage Butter – simple pasta with simple topping
Homemade Italian pasta does not need many ingredients to be delicious. Made with 5 Elements it is so good that can be eaten just on its own. Obviously, Tagliatelle Pasta with Sage Butter follows the rule. If you are starting your adventure with homemade pasta, tagliatelle type is a good idea. It is probably the easiest and quickest.
The dough is very similar to the ravioli dough. The only difference I made is that I added some water to make it softer and easier to roll.
The ingredients below usually serve 3-4 people. However, depending on the appetite of your guests, it may turn out that it will only serve 2.
For the pasta dough
Sift the flour onto a work surface, make a well in the middle and sprinkle some turmeric, add eggs, sprinkle some ginger and salt in the following order:
- Sour 300g plain wheat flour,
- Bitter a pinch of turmeric,
- Sweet 3 eggs,
- Pungent a pinch of ginger,
- Salty a generous pinch of salt, 1-2 tablespoons of cold water (only if the dough is dense and dry).
Once all the above ingredients are on the pile, ‘chop’ them with a knife. Try to fold the eggs into the flour. When all the ingredients combine, rub your hands with some flour and knead the dough. Give it about 3-4 minutes until smooth and elastic. Wrap in cling film or cover on the work surface with a bowl and let it rest for 30 minutes.
For the sage butter
Melt 2 tablespoons of butter in a small frying pan. When the butter warms up place whole sage leaves onto it and fry for about 1 minute until crispy. Allow 5-6 leaves per person.
To cook the pasta
Get the dough out of the cling film, cut it into 4 parts and roll out into circles. Fold the circles from the top and the bottom inside twice to get a stripe. Cut with a sharp knife.
Boil a large pan of 1/3 full of water with a teaspoon of salt. Cook the pasta in batches for about 1 minute or when it floats up to the top.
To serve Tagliatelle Pasta with Sage Butter, sprinkle it with freshly ground black pepper, grated parmesan and the fried sage leaves. On top pour a little bit of the butter form the frying pan (optional).
