Clarified Butter Pasta

36 min

Ingridients

300g plain flour
3 eggs
1/2 tsp salt
30ml olive oil
100g butter
1 lemon
4 sprigs sage
25g parmesan
1/2 tsp black pepper

preparation

Here are some delicious clarified butter tagliatelle, made with handmade pasta, a rich and flavourful clarified butter sauce with fresh sage, lemon zest and parmesan. A truly tasty recipe!

Place the flour, eggs, salt and olive oil in the bowl of a stand mixer fitted with the flat beater. Mix on speed 2 until the dough begins to form. Remove the flat beater and attach the dough hook. Mix on speed 2 for 4 minutes, until the dough becomes soft. Wrap in cling film and refrigerate for 15 minutes.
Cut the dough into 4 equal sections. Attach the pasta maker to the stand mixer. Remove a section of dough and flatten it. Set the pasta maker setting to 1. Select speed 4 on the stand mixer and feed the dough through the pasta maker rollers. Fold the dough in half and return it to the pasta maker. Repeat this step twice. Set the pasta maker setting to 2, then 3, then 4, until you have a long sheet of dough. Attach the tagliatelle cutter. Feed the pasta sheets into the pasta cutter. Cook the fresh pasta in boiling salted water for 3-4 minutes until al dente. Before draining the pasta, reserve about 450 ml of the cooking water to use in the sauce.
Melt half the butter over a medium heat. Add the lemon slices and sage and cook until golden, then transfer the lemon to a plate. Add 350 ml of the cooking water to the butter and stir until smooth. Add the remaining butter, one piece at a time, and stir until emulsified. Add the cooked pasta to the sauce and stir in the cheese. Cook until the pasta is tender and the sauce thickens. Add a little of the cooking water to make the sauce creamier. Add black pepper.