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Pappardelle with Butter & Sage Sauce

Recipe Date: October 16, 2020
Serving Size: 4
Prep Time: 60 Minutes
Cook Time: 10 Minutes
Difficulty: Medium
Measurements: Imperial (US)

Ingredients

  • PASTA DOUGH
  • 1 1/2 cups 00 Flour (all purpose flour can be used if you don't have 00)
  • 1/2 cup semolina flour
  • 1/2 tsp. salt
  • 2 large eggs (room temperature)
  • 4 Tbsp water
  • 2 Tbsp Olive Oil
  • BUTTER SAGE SAUCE (Lidia Bastianich)
  • 1 1/2 sticks butter (12 tablespoons), or more to taste
  • 10 whole fresh sage leaves
  • 1 cup hot water from the pot of your cooked pasta
  • 1 cup Grana Padano or Parmigiano-Reggiano cheese, grated

Directions

Make Dough
Mix together: 00 & Semolina Flour and salt.
Add eggs, water and olive oil and knead for 6-7 minutes. Dough should be well incorporated, soft and should not be sticky.
Cover with Saran wrap or kitchen towel and let rest for 20 minutes before rolling out.

Roll Out Pasta:
Work in small batches while keeping to dough you are not using covered so it does not dry out. I usually section the dough into 4 pieces.
Starting on the largest setting of your roller, pass the dough through. (we have the kitchen aide roller and ours is 1)
After each pass through, make the decrease the width on your roller.
Depending on how thick you enjoy your pasta, I usually run the dough through the roller until I’m on setting 4/5.
Sprinkle flour on your sheet of pasta and roll (loosely – see image).
Cut the rolled pasta into about 3/4 inch ribbons and separate pasta on floured cookie sheet. Organize into loose mounds.

 

Cook Pasta:
Bring 4 to 5 quarts of heavily salted water to a boil.
After butter for sauce is fully melted and begins to foam in saucepan, add pasta to water.
Cook pasta for about 2 minutes or until there is only a slight bite to the pasta.

Make Sauce:
Melt the butter in a sauce pan over medium heat until just foaming.
Gently lay the sage in the pan and heat until the leaves crisp up, about a minute.
Ladle in 1 cup boiling pasta water; stir the sauce, and simmer for about 2 minutes, reducing liquid by half. Grind the black pepper directly into the sauce and then toss in cooked pasta.


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