Sensational sage butter pasta
Fresh, homemade golden pasta calls for a soft and silky sauce to show it off! This recipe has a buttery, salty, savoury sage sauce, made even more indulgent by an oozing yolk or crispy fried egg. Top tip – you can make fresh pasta the day before and store in a sealed container in the fridge for when you need it.
To make the pasta, mix the flour with the semolina in a large bowl. Make a well in the centre and tip in the egg. Combine the egg with a fork, then use a dinner knife to gradually bring the flour and egg together to create a rough dough. Dust a little semolina onto a clean work surface and knead the dough for a few minutes until firm and springy. Shape into a ball and cover with cling film. Place the dough in the fridge to rest for 30 minutes.
Using a rolling pin or pasta machine, roll the pasta into your desired shape and place to one side with a dusting of semolina. When you’re ready to cook, place a large pan of salted water on to boil.
Take a frying pan and place on a medium heat. Add the butter and when melted and bubbling, add the sage leaves. If serving with fried eggs, add the duck eggs to the pan with the sage and fry to your liking. Allow the sage to cook until crispy, then add the capers and a squeeze of lemon. Meanwhile cook your pasta for 2 minutes. When ready, fish the pasta out of the pan with a spider utensil or tongs and add to the pan of sauce.
Serve with Parmesan shavings, a sprinkle of black pepper and top with the fried eggs or yolks.
3 large Clarence Court hen eggs
100g tipo 00 pasta flour
1 tablespoon fine semolina flour, plus extra for dusting
50g unsalted butter
2 Clarence Court duck eggs
1 tablespoon baby capers
Parmesan, to serve
Freshly ground black pepper