Preparation Time: 60 minutes
Cook Time: 4 minutes for pasta; 5 minutes for the sauce
I had a blast preparing this pasta! It’s a fun recipe to try with your loved ones. The taste is great, but most importantly… this pasta is a treat for the eyes!
For the pasta:
- ½ pound Italian ‘00’ flour
- ¼ pound semolina flour
- 3 large eggs
- 1 egg yolk
- ½ cup water
- 1 cup parsley leaves cleaned
For the Sauce:
- ½ cup fresh sage leaves
- 4 tablespoons unsalted butter
- ½ cup grated parmigiano reggiano
- ½ cup micro greens
- Salt & pepper to taste
Mound the flour in a large bowl with a crater in the center. Pour the eggs an half the water into the crater (You can lightly beat the eggs before pouring them in).
Using a fork or spoon begin to incorporate the flour. Slowly add the remaining water and continue to incorporate the flour.
Once about half the flour has been incorporated and mixture is a rough mass, start using your hands to knead the dough. If kneading the dough in the bowl is uncomfortable, transfer the dough to a work surface. Keep incorporating the flour, turning the dough over several times while kneading.
Use the heel of your palm to push the dough down and away. Then fold over and repeat. Continue for about 5 minutes or until the dough is moderately smooth. Form a ball, cover with cling wrap and set aside for about 30 minutes.
As you let the dough breathe the flour will continue to absorb moisture. Divide the dough into 2 sections. Keep one covered and aside while you work with the other. Using your hands press the dough and spread it a little in an oval shape. Set the hand cranked pasta sheeter to ‘0’ and pass the dough through.
Apply flour on both sides of the pasta sheet & roll out again at no. ‘1’ setting. Now fold the ends of the pasta sheet so that the width of the sheet is approximately the width of the pasta machine (Note – Through experience I saw that if there are lesser gaps between the ends of the pasta sheeter and the pasta, the dough gets rolled out better. If there are gaps and you are not an experts like me at rolling out the pasta, the pasta could start folding over at sections as you roll it out thinner).
Go back to the number ‘0’ and feed through the sheeter. Slowly and smoothly keep reducing the numbers on the sheeter and pass the dough through.
Each time make sure that you sprinkle both sides with flour as needed. After you have rolled out the dough at number 5, split it into 2 equal sheets.
Now arrange the parsley leaves as close as possible to each other. The leaves should be slightly damp so they will adhere better to the pasta sheets. They should also be as flat as possible and remove all stems.
Carefully lay the second pasta sheet over the first and the parsley leaves and press down using your fingers on the edges to join the sheets together. Adjust the opening so it’s one number wider and roll out again.
Repeat with narrower number till you reach about number 6. Note that the parsley will stretch out as you take the pasta through the sheet. Set the pasta aside to dry for about an hour. You can then use a scissor to roughly cut in a shape you desire. I cut it into rectangular shapes.
To show off the beauty of the pasta serve is clear soup broth or as I did a butter sage sauce.
To cook pasta add to boiling water for about 2-3 minutes.
Butter Sage Sauce:
On medium heat add the butter and sage leaves in a frying pan and toss and fry for about 5 minutes. Add salt and pepper to taste. Place pasta in a bowl and pour sauce over it. Garnish with micro greens and grated parmigiano reggiano and serve!