Hand-Pulled Tagliatelle with Brown Butter Sage
A labor-intensive pasta dish where exact hydration and gentle folding create silkier strands, reflecting the seriousness of traditional Italian craftsmanship. This italian-inspired pasta ready in about 50 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 380 calories and feeds 2, 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
- 2 large eggs
- 2 tbsp extra-virgin olive oil
- 4 tbsp unsalted butter
- 1/2 cup fresh sage leaves
- 1/2 cup grated Parmesan cheese
- 1/4 tsp sea salt
Instructions
- Step 1: Create a well in 2 cups all-purpose flour on a clean surface. Crack 2 large eggs into the well and add 1/4 tsp sea salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
- Step 2: Cover dough with a damp cloth and rest for 30 minutes. Roll dough into 1/8-inch-thick sheets, then cut into 1/4-inch-wide strips for tagliatelle.
- Step 3: Bring a large pot of salted water to a boil. Add 1/4 cup of the 1/2 cup grated Parmesan cheese and the pasta, cooking for 2 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 4: Heat 4 tbsp unsalted butter and 1/2 cup fresh sage leaves in a skillet over medium heat until butter turns golden and sage crisps (about 3 minutes). Add drained pasta and toss with 1/2 cup reserved pasta water until glossy, then fold in remaining 1/4 cup Parmesan until evenly coated.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hand-Pulled Tagliatelle with Brown Butter Sage take to make?
Total time is about 50 minutes (45 min prep + 5 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-Pulled Tagliatelle with Brown Butter 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 all-purpose flour from drying out.
Can I substitute ingredients in Hand-Pulled Tagliatelle with Brown Butter 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-Pulled Tagliatelle with Brown Butter Sage for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Pulled Tagliatelle with Brown Butter 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Simple and delicious.
