Time for another series on “Thinking Outside the Noodle”. This series features fresh sage, a herb that goes quite well with some of my favorite fall/winter ingredients such as Butternut Squash, Pears and Gorgonzola cheese, which will be featured in my next recipe in Part 2 of this Series. If you haven’t tried making pasta yet, give it a try, you’ll be so happy you did and wonder why it took you so long to try it! Enjoy!
Pasta Princess’s Fresh Sage Pasta Dough
- 2-1/4 Cups Flour
- 3 Eggs
- 1/4 cup finely chopped fresh sage
- 1 Tablespoon Olive Oil
- 3-4 Tablespoons Water (as needed)
- Dash of Salt
Combine flour and salt in a mixing bowl. Make a well in the middle of the flour. Put eggs, and chopped sage together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and sage mixture, olive oil, and water. Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes. Put dough through pasta machine, or roll by hand and cut into desired shapes.
Coming Next … Sage Fettuccine with Butternut Squash & Pears in a light Gorgonzola sauce