Sage Fettuccine

1. 1

   On a work surface, toss the flour with the minced sage.

2. 2

   Make a well in the center and pour in the egg mixture.

3. 3

   Stir with a fork, gradually incorporating all of the flour.

4. 4

   Once the dough is too stiff to stir, knead it to work in as much of the flour as possible.

5. 5

   Divide the dough in half, wrap in plastic and let rest at room temperature for 30 minutes.

6. 6

   Lightly flour the dough and, working with one piece at a time, run it through a pasta machine set on successively narrower notches, ending at the second-to-thinnest setting.

7. 7

   Cut the pasta sheet into 4 pieces and drape over a rack to dry for a few minutes.

8. 8

   Repeat with the remaining dough.

9. 9

   Run the pasta sheets through the fettuccine cutter, lightly dusting with flour.

10. 10

    Spread the fettuccine out on a baking sheet and let stand for 15 minutes.

11. 11

    Cook the fettuccine in boiling salted water until al dente, about 5 minutes.

12. 12

    Drain well, reserving 3/4 cup of the cooking water.

13. 13

    Return the water to the pot and stir in the butter, olive oil and a pinch of salt and pepper.

14. 14

    Add the fettuccine and cook over moderate heat for 2 minutes.

15. 15

    Add the cheese, toss and serve.

* Per serving · 4 servings · Values may vary.

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