Hand-Pressed Fettuccine with Brown Butter and Sage

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh pasta sheets rolled thin and tossed in nutty brown butter with crisp sage, finished with Parmesan for a simple yet sophisticated dinner. This italian-inspired pasta ready in about 60 minutes pairs semolina flour, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 45 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Combine 1 cup semolina flour, 1 cup all-purpose flour, and 1/2 tsp kosher salt in a bowl. Make a well in the center and add 2 large eggs; mix with a fork until a shaggy dough forms.
  2. Step 2: Knead the dough on a floured surface for 8 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
  3. Step 3: Roll the dough through a pasta machine to setting 5 until 1/16-inch thick. Cut into 1/4-inch wide strips to form fettuccine.
  4. Step 4: Heat 3 tbsp unsalted butter in a skillet over medium heat until golden brown and nutty smelling, about 3 minutes. Add 8 fresh sage leaves and cook until crisp, 1-2 minutes.
  5. Step 5: Add 12 oz fettuccine to the skillet and toss vigorously for 2 minutes until coated. Stir in 1/2 cup grated Parmesan and cook 1 minute more until cheese melts and coats pasta.

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Frequently asked questions

How long does Hand-Pressed Fettuccine with Brown Butter and Sage take to make?

Total time is about 60 minutes (45 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Hand-Pressed Fettuccine with Brown Butter and Sage?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep semolina flour from drying out.

Can I substitute ingredients in Hand-Pressed Fettuccine with Brown Butter and Sage?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Hand-Pressed Fettuccine with Brown Butter and Sage for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Hand-Pressed Fettuccine with Brown Butter and Sage?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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