Fresh Pasta With Butter Sage Sauce

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32 likes 25 klips

Fresh pasta takes time but it's surprisingly easy and always worth it. We made this for our Grownups 2 post as part of our childhood favorites series.

95vBcwhxKb Kitchenbowl
Prep Time

1 hr 30 min

PT1H30M
Cook Time

10 min

PT10M
Wait Time

--

PT0S PT1H40M
Fresh Pasta With Butter Sage Sauce

Ingredients

Serves 4
4 servings Serves

Instructions

Step 1

Sift the flour and salt into a large bowl. Use your fingers to create a bowl out of the flour piled high on the sides with a large hole in the middle.

Sift the flour and salt into a large bowl. Use your fingers to create a bowl out of the flour piled high on the sides with a large hole in the middle.

Step 2

Lightly whisk the eggs and flour in a separate, small bowl. Pour the eggs and water mixture into the middle of the flour.

Lightly whisk the eggs and flour in a separate, small bowl. Pour the eggs and water mixture into the middle of the flour.

Step 3

Using a fork, gradually brush the inner walls of the flour into the egg and whisk quickly. Every time it's close to combined, brush in more flour.

Using a fork, gradually brush the inner walls of the flour into the egg and whisk quickly. Every time it's close to combined, brush in more flour.

Step 4

Continue to gradually incorporate the flour until the dough thickens and can no longer be mixed with a fork. Finish by kneading it with your hands.

Continue to gradually incorporate the flour until the dough thickens and can no longer be mixed with a fork. Finish by kneading it with your hands.

Step 5

Take the dough out onto a floured surface. Knead for 2 - 3 minutes, adding more flour as needed. The dough should be soft and moist but not sticky.

Take the dough out onto a floured surface. Knead for 2 - 3 minutes, adding more flour as needed. The dough should be soft and moist but not sticky.

Step 6

Knead the dough by spreading it with your palm, folding it in half, then spreading it in the opposite direction until desired consistency is reached.

Knead the dough by spreading it with your palm, folding it in half, then spreading it in the opposite direction until desired consistency is reached.

Step 7

Let the dough rest for 20 minutes at room temperature.

Let the dough rest for 20 minutes at room temperature.

Step 8

Cut the dough into four equal pieces. Each quarter makes three servings of spaghetti. Take one piece, and gently flatten it with your hands.

Cut the dough into four equal pieces. Each quarter makes three servings of spaghetti. Take one piece, and gently flatten it with your hands.

Step 9

With your pasta sheet roller set to 1, feed the dough through the machine.

With your pasta sheet roller set to 1, feed the dough through the machine.

Step 10

Fold the dough into thirds, and feed it through the pasta sheet roller, still set to the first notch. Repeat this process at least three times.

Fold the dough into thirds, and feed it through the pasta sheet roller, still set to the first notch. Repeat this process at least three times.

Step 11

Continue to roll out the pasta with increasingly tighter settings until you get to 6. Brush with flour in between if it starts to feel sticky.

Continue to roll out the pasta with increasingly tighter settings until you get to 6. Brush with flour in between if it starts to feel sticky.

Step 12

Cut the final sheet into 3 equal parts. Using your spaghetti attachment, feed the first sheet through it. Toss the spaghetti with a little more flour.

Cut the final sheet into 3 equal parts. Using your spaghetti attachment, feed the first sheet through it. Toss the spaghetti with a little more flour.

Step 13

Put the spaghetti on a floured baking sheet, and continue to process the rest of the dough. You can freeze any spaghetti you want to save for later.

Put the spaghetti on a floured baking sheet, and continue to process the rest of the dough. You can freeze any spaghetti you want to save for later.

Step 14

Heat a large pot of water for the pasta, and begin to brown the butter in a sauté pan for the sauce.

Heat a large pot of water for the pasta, and begin to brown the butter in a sauté pan for the sauce.

Step 15

Once the butter is a golden brown color, remove the pan from the heat and add the sage leaves and lemon juice.

Once the butter is a golden brown color, remove the pan from the heat and add the sage leaves and lemon juice.

Step 16

Once the water boils, add 4 servings of the pasta and cook for 2 minutes. Drain the pasta, and douse it in cold water to prevent it from overcooking.

Once the water boils, add 4 servings of the pasta and cook for 2 minutes. Drain the pasta, and douse it in cold water to prevent it from overcooking.

Step 17

Add the cooked pasta to the sauté pan, and throw in the cheese. Gently mix until combined and the cheese is melted.

Add the cooked pasta to the sauté pan, and throw in the cheese. Gently mix until combined and the cheese is melted.

Step 18

Serve immediately with a little extra Parmesan sprinkled on top. Bon appétit!

Serve immediately with a little extra Parmesan sprinkled on top. Bon appétit!

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About the Creator

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getmunchedup

Food and drink recipes from our our blog, where we create theme dinners and cocktails to go with movies. Up next: Lilo and Stitch

Fresh Pasta With Butter Sage Sauce

Fresh Pasta With Butter Sage Sauce

By getmunchedup

Fresh pasta takes time but it's surprisingly easy and always worth it. We made this for our Grownups 2 post as part of our childhood favorites series.

Prep Time

1 hr 30 min

Cook Time

10 min

Wait Time

--

Ingredients

Serves 4

Instructions

Sift the flour and salt into a large bowl. Use your fingers to create a bowl out of the flour piled high on the sides with a large hole in the middle.

Step 1

Sift the flour and salt into a large bowl. Use your fingers to create a bowl out of the flour piled high on the sides with a large hole in the middle.

Lightly whisk the eggs and flour in a separate, small bowl. Pour the eggs and water mixture into the middle of the flour.

Step 2

Lightly whisk the eggs and flour in a separate, small bowl. Pour the eggs and water mixture into the middle of the flour.

Using a fork, gradually brush the inner walls of the flour into the egg and whisk quickly. Every time it's close to combined, brush in more flour.

Step 3

Using a fork, gradually brush the inner walls of the flour into the egg and whisk quickly. Every time it's close to combined, brush in more flour.

Continue to gradually incorporate the flour until the dough thickens and can no longer be mixed with a fork. Finish by kneading it with your hands.

Step 4

Continue to gradually incorporate the flour until the dough thickens and can no longer be mixed with a fork. Finish by kneading it with your hands.

Take the dough out onto a floured surface. Knead for 2 - 3 minutes, adding more flour as needed. The dough should be soft and moist but not sticky.

Step 5

Take the dough out onto a floured surface. Knead for 2 - 3 minutes, adding more flour as needed. The dough should be soft and moist but not sticky.

Knead the dough by spreading it with your palm, folding it in half, then spreading it in the opposite direction until desired consistency is reached.

Step 6

Knead the dough by spreading it with your palm, folding it in half, then spreading it in the opposite direction until desired consistency is reached.

Let the dough rest for 20 minutes at room temperature.

Step 7

Let the dough rest for 20 minutes at room temperature.

Cut the dough into four equal pieces. Each quarter makes three servings of spaghetti. Take one piece, and gently flatten it with your hands.

Step 8

Cut the dough into four equal pieces. Each quarter makes three servings of spaghetti. Take one piece, and gently flatten it with your hands.

With your pasta sheet roller set to 1, feed the dough through the machine.

Step 9

With your pasta sheet roller set to 1, feed the dough through the machine.

Fold the dough into thirds, and feed it through the pasta sheet roller, still set to the first notch. Repeat this process at least three times.

Step 10

Fold the dough into thirds, and feed it through the pasta sheet roller, still set to the first notch. Repeat this process at least three times.

Continue to roll out the pasta with increasingly tighter settings until you get to 6. Brush with flour in between if it starts to feel sticky.

Step 11

Continue to roll out the pasta with increasingly tighter settings until you get to 6. Brush with flour in between if it starts to feel sticky.

Cut the final sheet into 3 equal parts. Using your spaghetti attachment, feed the first sheet through it. Toss the spaghetti with a little more flour.

Step 12

Cut the final sheet into 3 equal parts. Using your spaghetti attachment, feed the first sheet through it. Toss the spaghetti with a little more flour.

Put the spaghetti on a floured baking sheet, and continue to process the rest of the dough. You can freeze any spaghetti you want to save for later.

Step 13

Put the spaghetti on a floured baking sheet, and continue to process the rest of the dough. You can freeze any spaghetti you want to save for later.

Heat a large pot of water for the pasta, and begin to brown the butter in a sauté pan for the sauce.

Step 14

Heat a large pot of water for the pasta, and begin to brown the butter in a sauté pan for the sauce.

Once the butter is a golden brown color, remove the pan from the heat and add the sage leaves and lemon juice.

Step 15

Once the butter is a golden brown color, remove the pan from the heat and add the sage leaves and lemon juice.

Once the water boils, add 4 servings of the pasta and cook for 2 minutes. Drain the pasta, and douse it in cold water to prevent it from overcooking.

Step 16

Once the water boils, add 4 servings of the pasta and cook for 2 minutes. Drain the pasta, and douse it in cold water to prevent it from overcooking.

Add the cooked pasta to the sauté pan, and throw in the cheese. Gently mix until combined and the cheese is melted.

Step 17

Add the cooked pasta to the sauté pan, and throw in the cheese. Gently mix until combined and the cheese is melted.

Serve immediately with a little extra Parmesan sprinkled on top. Bon appétit!

Step 18

Serve immediately with a little extra Parmesan sprinkled on top. Bon appétit!

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