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Lemon & Sage Pasta
- 9oz "00" Pasta Flour (by weight) **see notes**
- 6oz Whole Eggs by weight (or about 3 whole large eggs plus one yolk)
- 1 Lemon, zested
- ¼ cup Fresh Sage Leaves, minced
- ½ cup Grape Tomatoes, sliced in half
- 2 Garlic Cloves, minced
- Extra Virgin Olive Oil
- Sea Salt & Cracked Black Pepper
Place flour and eggs into Kitchenaid mixing bowl. Attach the mixing paddle and mix on speed 1 to combine ingredients. Stop and add in lemon zest and minced sage. Turn mixer to speed 2 to really incorporate ingredients. Mix for around 1-2 minutes, it should be a crumbly dough, if it looks dry add a small splash of water at a time..
Change the paddle attachment to the kneading hook. Knead dough on speed 1 for one minute, if it looks dry and crumbly, add a small splash of water and continue to mix. The dough should be starting to starting to make a cohesive ball, when you see this, then crank up to speed 2 and knead for one more minute. Take out of mixer and knead on a floured surface for 1-2 minutes. Wrap in plastic wrap and let rest for 30 minutes in refrigerator.
Take rested dough and cut in quarters and flatten down with your hand to work in portions. Make sure to flour your work surface so the dough doesn't stick. Set up Kitchenaid pasta roller according to manufacturer’s instructions and set to largest setting of 1. Set speed to 1 on mixer and run the dough through the rollers. Repeat this process 12-14 times, folding dough over itself both horizontally and vertically alternatively each run through and making sure the dough is lightly floured each time before running through. This process is kneading the dough.
Dial down the pasta roller to the 2 setting. Run the dough through this setting 2-3 times. Dial down to 3 and roll dough through once. Continue this process and roll dough through once on settings 4,5,6,7, and 8.
Now at this point, you can change out the pasta roller for a pasta cutter. Choose the type of noodle you would like and run your rolled pasta sheet through. You can cut the noodles down to a length you desire. Hang cut noodles on pasta drying rack. What you do not cook, you can leave on drying rack for 12-24 hours to dry and store.
Cooking The Meal
Heat a large pot of water over high heat and bring to a boil. Salt the water appropriately, 1.5 tablespoons per gallon of water.
In a large pan over medium heat, coat the bottom with extra virgin olive oil. Add tomatoes and cook for around 3 minutes. Season with salt & pepper.
Add some fresh made pasta to boiling water, cook for about 3 minutes to fully cook. While pasta is in last minute of cooking, add garlic to tomatoes and toss. Remove pasta from boiling water and and add pan of tomatoes and garlic. Plate and garnish with parmesean cheese.
**7oz is about 1 3/4 cups if a scale is not available. A kitchen scale can help ensure perfect pasta every time.
** All purpose flour can work as a substitute if 00 flour is not available.
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.