Hand-Cut Pappardelle, Brown Butter & Sage

Ingredients

• 00 flourbakery300 g
• Egg yolksdairy8
• Whole eggdairy1
• Unsalted butterdairy80 g
• Fresh sageproduce12 leaves
• Parmigiano Reggianodairy60 g
• Black pepperspiceto finish

Method

1. 1

   Make a well in the flour, add eggs, and knead until smooth, 8 minutes. Rest 30 minutes under a bowl.

2. 2

   Roll thin, dust, and cut 2.5 cm ribbons. Dust with semolina so they do not stick.

3. 3

   Boil in well-salted water until they float plus 45 seconds.

4. 4

   Brown the butter until it smells like toasted hazelnuts. Fry sage until translucent.

5. 5

   Toss pasta in the butter with a ladle of starchy water and a rain of parmesan. Pepper at the table.