Wooden Board Handcrafted Pasta with Sage Butter

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A rustic pasta dish made using traditional hand-rolling techniques on a wooden board, featuring a simple yet profound sage butter sauce. This Italian-inspired pasta recipe, ready in about 60 minutes, pairs all-purpose flour, large eggs, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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
• 3 large eggs
• 3 tbsp unsalted butter
• 1/4 cup, finely chopped fresh sage leaves
• 1/2 cup, freshly grated pecorino romano cheese
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

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

Instructions

1. Step 1: Mound 2 cups all-purpose flour on a clean wooden board, creating a well in the center; crack 3 large eggs into the well.
2. Step 2: Using a fork, gently incorporate flour into eggs, starting from the edges and working inward, until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.
3. Step 3: Cover dough with plastic wrap and rest for 30 minutes at room temperature.
4. Step 4: Roll dough into 1/8-inch-thick sheets using a rolling pin on the wooden board, dusting with flour as needed to prevent sticking.
5. Step 5: Cut into 1/4-inch-wide strips, then toss with 1/2 tsp sea salt to separate strands.
6. Step 6: Melt 3 tbsp unsalted butter in a skillet over medium heat; add 1/4 cup finely chopped fresh sage leaves and cook for 2 minutes until crisp and fragrant.
7. Step 7: Add cooked pasta to skillet, tossing until coated and heated through, 2 minutes; stir in 1/2 cup freshly grated pecorino romano and 1/4 tsp freshly ground black pepper until the sauce coats the pasta strands.