Me after making pasta the first time: “Oh my gosh this is so easy! I love FRESH pasta. We’re having pasta every night.” I served this with browned butter, roasted pine nuts, shaved parmesan and FRIED SAGE! Let’s talk about fried sage for a moment. 1.) Have you had it? 2.) Have you made it? 3.) Has it changed your life? I’m “yes” to all three. It’s pretty simple. You heat some olive oil, drop the leaves in and then fry them for about 3 seconds. Thereafter, place o a paper towel and sprinkle them with salt. Tastes good with just about everything! The flavor will mellow out with the heat and compliment the pine nuts. P.S. I literally made this dish three nights in a week ? Not sorry.
Fresh Pasta with Fried Sage and Pine Nuts
To Make the Pasta
- 1 3/4 cups all-purpose flour
- 2 tbsp olive oil
- 2 eggs
- 3 egg yolks
- 1 pinch salt
For the Dish
- 1/3 cup sage leaves
- 1/3 cup olive oil
- 1/2 tsp salt
- 3 1/2 tbsp browned butter
- 1/3 cup toasted pine nuts
- 1/4 cup shaved parmesan
- 1/4 tsp ground black pepper
To Make the Pasta
- Create a bowl of flour on a work surface
- Add the salt and olive oil to the bowl then add the eggs and yolks and begin to stir in the flour. Don't let the bowl collapse though!
- Fold in the rest of the flour and knead it for about 10 minutes.
- Portion the dough into four balls and let it rest for about an hour.
- Flatten one side of the ball and feed it into your pasta machine. Begin at the widest level and feed through at narrower settings until desired thickness is achieved. I usually like level 5.
- Feed the sheets through the cutting attachment and arrange into nests.
- Bring a pot of salted water to a boil, add some olive oil and cook pasta for about 2 minutes or until just done.
- Heat about 1/3 a cup of olive oil in a small pan and then add in about three sage leaves at a time to fry. Leave them in for about 3 seconds, they will turn emerald green when done. I prefer they don't brown but it doesn't kill the flavor. Place on paper towel and sprinkle with salt.
- Add pasta to plates. Drizzle with browned butter, sprinkle with pine nuts, sage and parmesan.