|I like this scale because you can change it from ounces to grams.|
|This is what you should see after your four additions of flour, as described below.|
That is it for my advice today - now, Buon appetito!
Tagliatelle Burro e Salvia
Food Processor Pasta
2 large eggs(2 ounces, each)
7 ounces flour
In a food processor, pulse half the flour and the eggs a few times to distribute the eggs, then purée for about 45 seconds. Add remaining flour in four additions, running the food processor for 20 seconds after each addition. In the end, you will have what appears to be sand. Turn out the mixture onto a wooden board and gather it together in a ball. Wrap it in plastic wrap and allow it to sit for 30 minutes. The resulting pasta dough will require no kneading. Simply cut it into fourths, roll each piece out in a hand-cranked pasta machine, then using the other side of the machine, cut into tagliatelle. Dust lightly with flour, and set aside in little nests to dry a bit. While pasta is drying, make sauce. (See photo instructions above for pasta making.)
Butter and Sage Sauce
6 tablespoons unsalted butter
20 sage leaves, washed and dried (5 leaves per person, max)
salt and pepper to taste
grated Parmigiano-Reggiano for serving
Bring a large pot of well-salted water to a boil.
Melt the butter in a large skillet (large enough to hold cooked pasta) - don't let it brown. Add sage leaves and cook until the leaves are wilted and beginning to darken. Remove from heat.
Cook pasta for 2-3 minutes, or until al dente. Reserve 1/2 cup cooking water. Drain pasta and place in skillet; toss with butter and sage. Add reserved water as needed to keep noodles form sticking. Reheat and season with salt and pepper; serve in heated shallow bowls with grated Parmigiano-Reggiano on the side.
Makes four 3-ounce servings.