Fresh PastaSage and Butter Sauce
1 pound flour
1 teaspoon salt
Pour flour out onto table and make a well in the center. Crack the eggs into the well. Mix the eggs into the flour and add 1 teaspoon of salt. If necessary, add more olive oil or flour until dough of smooth consistency forms. Cut the dough ball into two even pieces. Dust the table with more flour and begin rolling the ball into a thin sheet. When the dough is as thin as you can roll it, roll the dough into a tube. Cut the tube into strips, similar to a chiffonade. Boil in salted water until pasta reaches al dente stage, about 2- 4 minutes depending on pasta thickness. Serve with one of the sauces below.
3 ounces butter
3 tablespoons sage, chopped
1/2 cup breadcrumbs
1/4 cup parmesan cheese
In a heavy sauce pan, add butter and melt over medium heat until browned. Add chopped sage and sauté for 1 minute. Add pasta to sauce and sauté another minute until coated. Add bread crumbs and parmesan cheese, combining until the pasta is coated.