Make easy four ingredient Italian pasta with butter and sage

I have been researching various recipes from Italy and experimenting with different pastas since Italy will be the initial theme for my new project called Flavour Affair. While researching I discovered this tasty pasta called tagliatelle, which is the classic Bolognese noodle, a type of pasta originating from the Emilia-Romagna and Marche regions of Italy. The Italian word tagliare, meaning, “to cut”, as this pasta is traditionally hand-made and cut into noodle strips with a knife.

The pasta is made with eggs, instead of water. A ratio of one egg to one hundred grams of flour. While this pasta is traditionally served with Bolognese sauce, I decided to try it with something simpler and more delicate like butter. There’s just something about pastas with the minimal ingredients that I love. It tastes fresh, and I really enjoy the real pasta flavor. However, when making pasta dishes with minimal ingredients you want to make sure the pasta is extraordinary and that pasta has to be Rustichella d’abruzzo, one of the best true Italian pastas on the market.

I have been craving Tajarin, a delicious classic recipe from Piedmont, Italy usually prepared with white truffles or sage and of course, butter. This pasta is usually made with Tagliolini pasta, which is a slightly different variation of Tagliatelle, both being an egg & flour dough but with different thickness and shape.

Since I only had a package of Tagliatelle in my pantry, I decided to make Tajarin.

Wine Pairing: Vietti Roero Arneis 2018 from Roero, Piedmont, Italy

Print

Tagliatelle Tajarin Sage and Butter Pasta

Course Main Course

Cuisine Italian

Keyword Italian, Italy, Pasta, Piedmont, Recipes, Tagliatelle

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 2

Ingredients

• 4 oz Egg Tagliatelle Rustichella d'abruzzo
• 6 tbsp Unsalted butter
• 6 sage leaves
• 3/4 cup Parmigiano-Reggiano Cheese grated
• salt & pepper

Instructions

• Bring a large pot of salted water to boil. Cooking the pasta according to package directions.
• While pasta is cooking, in a medium skillet over medium heat, melt butter. Add sage leaves. Cook until butter browns and sage becomes almost crispy.
• Drain pasta, reserving 1/4 cup cooking water.
• Remove sage leaves and add pasta to the frying pan with the butter sauce, tossing to coat.
• Stir in pasta water. Toss continuosly and cook over medium heat until water is absorbed.
• To serve, plate the Tajarin, stir in cheese, salt and pepper, a sage leaf on top.

Notes