Homemade Pasta with Sizzled Sage

Homemade Pasta with Sizzled Sage (Adapted from Food and Wine)

1 1/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
7 large egg yolks
4 tablespoons unsalted butter
1/2 cup fresh sage leaves
fresh ground black pepper
1 ounce (about 1/4 cup) fresh grated Parmigiano-Reggiano cheese

In a large mixing bowl, blend together flour and salt. Add yolks and mix until the dough starts to moisten and resembles wet sand. Scoop mixture out onto a lightly floured surface and knead until the firm dough comes together. Wrap well with plastic wrap and set aside to rest at room temperature for 30 minutes.

Divide dough into 3 equal pieces, keeping each covered with plastic wrap. Using one portion at a time, flatten the dough and pass through a pasta roller set on the widest notch. Continue passing the dough through each narrower setting until you have reached the thinnest one. Divide the long pasta sheet into 3 sections. Run each section through the spaghetti attachment and transfer to a large rimmed baking sheet. Gently toss strands together to keep them separate. Repeat process with remaining dough.

In a large skillet, melt butter over medium heat. Add sage leaves - cook, turning once, until the leaves are crisp, about 3 to 5 minutes. Season with salt and pepper, then remove sage to a plate using a slotted spoon. Reserve butter in the skillet.

In a large pot of boiling salted water, stir in fresh pasta and cook until al dente, about 1 minute. Reserve 1/3 cup of the cooking liquid, then drain pasta. Place pasta back into the pot - drizzle with reserved butter and enough cooking liquid to coat. Season with salt and fresh ground black pepper. Transfer pasta to a large serving plate or bowl and top with sage leaves and cheese. Serve with additional cheese once plated, if desired.

Makes about 4 servings.

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