Authentic Hand-Rolled Tagliatelle with Brown Butter Sage

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

Fresh pasta rolled by hand and tossed in golden brown butter with crisp sage leaves, capturing the true essence of Italian home cooking. This Italian-inspired pasta recipe, ready in about 60 minutes, pairs all-purpose flour, large eggs, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 2 tbsp extra-virgin olive oil
• 4 tbsp unsalted butter
• 12 fresh sage leaves
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Combine 2 cups all-purpose flour and 1 tsp kosher salt in a mound on a clean surface. Make a well in the center, add 3 large eggs and 2 tbsp extra-virgin olive oil. Using a fork, gradually incorporate flour into the eggs until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic.
2. Step 2: Divide dough into 4 equal portions, roll each into a 1-inch thick log, and cover with a damp towel. Rest for 30 minutes while preparing the sauce.
3. Step 3: Roll each log into a thin sheet (1/16-inch thick) using a pasta roller or rolling pin. Cut into 1/4-inch wide strips and dust with flour to prevent sticking.
4. Step 4: Melt 4 tbsp unsalted butter in a large skillet over medium heat until golden and nutty (about 3-4 minutes), then add 12 fresh sage leaves and cook until crisp (45 seconds).
5. Step 5: Cook 12 oz hand-rolled tagliatelle in a large pot of salted boiling water for 2-3 minutes until al dente. Reserve 1/2 cup pasta water, then add pasta directly to the skillet with the sage butter, tossing vigorously for 1 minute until coated and glossy.
6. Step 6: Stir in 1/2 cup grated Parmesan cheese, adding reserved pasta water as needed to create a silky sauce that coats the pasta. Serve immediately with extra Parmesan.