Hand-Rolled Tagliatelle with Mushroom & Sage Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh pasta made from scratch with a rich butter sauce infused with wild mushrooms and fresh sage, embodying traditional Italian craftsmanship. This italian-inspired pasta ready in about 60 minutes pairs all-purpose flour, large eggs, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

★ 3.7 (14 ratings) Prep: 45 min Cook: 15 min Serves 4 Italian cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Create a well in 2 cups all-purpose flour on a clean surface, add 3 large eggs and 1/2 tsp salt. Using a fork, mix until a shaggy dough forms, then knead for 8 minutes until smooth and elastic — wrap in plastic and rest for 30 minutes.
  2. Step 2: Roll dough through a pasta machine on the widest setting, folding and rolling 3 times, then gradually decrease to setting 2 for thin sheets. Cut into 1/4-inch strips to form tagliatelle.
  3. Step 3: Melt 4 tbsp butter in a skillet over medium heat, add 6 oz finely chopped wild mushrooms, and sauté for 8 minutes until golden and tender, stirring occasionally.
  4. Step 4: Stir in 1/4 cup chopped fresh sage and cook for 1 minute until fragrant. Remove from heat, add 1/2 cup grated Parmesan, and stir until melted and combined.
  5. Step 5: Cook 12 oz tagliatelle in boiling salted water for 2 minutes until al dente, then drain, reserving 1/2 cup pasta water. Toss pasta with mushroom sauce until coated, adding pasta water as needed to emulsify. Season with 1/4 tsp black pepper and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Hand-Rolled Tagliatelle with Mushroom & Sage Butter 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-Rolled Tagliatelle with Mushroom & Sage Butter?

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-Rolled Tagliatelle with Mushroom & Sage Butter?

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-Rolled Tagliatelle with Mushroom & Sage Butter 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-Rolled Tagliatelle with Mushroom & Sage Butter?

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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