Tajarin al Burro with Sage and Parmesan

Ingredients

• 200g (7 oz) all-purpose flour 200g (7 oz) all-purpose flour
• 2 large egg yolks 2 large egg yolks
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/4 teaspoon salt 1/4 teaspoon salt
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 10-12 fresh sage leaves 10-12 fresh sage leaves
• 50g (1.75 oz) freshly grated Parmesan cheese 50g (1.75 oz) freshly grated Parmesan cheese
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (total), 15g (saturated)
• Carbohydrates: 45g (total), 2g (sugars)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the egg yolks and olive oil. Gradually incorporate the flour into the wet ingredients until a dough forms.
2. 2.
   Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Divide the dough into four equal portions. Take one portion and flatten it with your hands. Dust it with flour and pass it through a pasta machine, starting at the widest setting and gradually decreasing the thickness until you achieve a thin sheet of pasta.
4. 4.
   Repeat the process with the remaining portions of dough. Once all the pasta sheets are ready, dust them with flour and roll them up loosely. Using a sharp knife, cut the rolled-up pasta into thin ribbons.
5. 5.
   In a large pot of salted boiling water, cook the Tajarin for about 2-3 minutes or until al dente. Drain the pasta, reserving a small amount of the cooking water.
6. 6.
   In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3-4 minutes.
7. 7.
   Add the cooked Tajarin to the skillet and toss gently to coat the pasta with the butter and sage sauce. If needed, add a splash of the reserved cooking water to loosen the sauce.
8. 8.
   Season with salt and freshly ground black pepper to taste. Serve the Tajarin al Burro in individual plates, garnished with a generous sprinkle of freshly grated Parmesan cheese.

Treat your ingredients with care...

• Sage — Use fresh sage leaves for the best flavor. If fresh sage is not available, you can substitute with dried sage, but reduce the quantity by half as dried sage is more potent.

Tips & Tricks

• To achieve the perfect texture for the pasta, make sure to knead the dough until it is smooth and elastic. This will result in a tender and silky final product.
• When cooking the pasta, be careful not to overcook it. The Tajarin should be cooked until al dente, with a slight bite to it.
• For an extra burst of flavor, you can add a squeeze of fresh lemon juice to the butter and sage sauce just before tossing it with the pasta.
• If you prefer a stronger sage flavor, you can infuse the butter with sage leaves for a longer period of time before adding the pasta.
• Feel free to experiment with different types of grated cheese, such as Pecorino Romano or Grana Padano, for a variation in flavor.

Serving advice

Serve Tajarin al Burro immediately after tossing it with the sauce to ensure the pasta remains hot and the flavors are at their peak. Garnish each plate with a few additional crispy sage leaves for an elegant touch.

Presentation advice

Present the Tajarin al Burro on individual plates, allowing the delicate pasta ribbons to shine. Sprinkle a generous amount of freshly grated Parmesan cheese over the top, and garnish with a few crispy sage leaves for a pop of color.