SAGE PASTA
INGREDIENTS
1 cup flour
2 eggs
Pinch of salt
⅛ tsp ground sage
Optional supporting spices (choose one or two - no more than 1/2 teaspoon each) I USE ALL OF THESE SPICES AND HERBS
Black pepper – warmth, not herbal
Garlic (powder or fresh, very small amount) – grounding
Onion powder – soft sweetness
Rosemary – a whisper only (very strong)
Thyme – gentle and complementary
For finishing
Butter or oil
HOW TO MAKE IT
Add flour, salt, ground sage, and any optional spices to a bowl. Mix well.
Make a well in the center.
Crack in both eggs.
Beat eggs gently, slowly pulling flour into the center.
Bring together into a dough.
Knead 3–4 minutes until smooth and elastic.
Cover and let rest 10 minutes.
Roll out thin on a lightly floured surface.
Cut into strips or rustic shapes.
Boil in well-salted water for 2–3 minutes, until tender. I TYPICALLY BOIL LONGER AND/OR I WILL BOIL FOR 2-3 MINUTES THEN TRANSFER IT IN PASTA SAUCE TO CONTINUE COOKING.
Drain, reserving a spoon of pasta water.
Toss pasta with butter or oil.
Add a splash of pasta water if needed.
Salt to taste.
NOTES FROM MY TABLE
Keep herbs restrained. Sage leads, others support.
Do not add more herbs after cooking; let the dough carry the flavor.
This pasta is meant to be simple, warm, and steady.