Pasta with Sizzled Sage

Chef Justin Neidermeyer perfected his pasta-making at Antica Torre in Italy's Piedmont region. After returning home to Seattle, he eventually set up a stand at the Ballard Farmers' Market selling his excellent tagliatelle and gnocchi. Then, last summer, Neidermeyer opened Spinasse, an intimate trattoria with communal tables and pasta dishes like egg-yolk-rich tajarin that he sometimes tops with crisp fried sage leaves and Parmesan.

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  • Servings: 4 to 6

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How to Make Fresh Grated Pasta


  • 1 1/4 cups plus 2 tablespoons all-purpose flour
  • Kosher salt
  • 7 large egg yolks
  • 4 tablespoons unsalted butter
  • 1/2 cup sage leaves
  • Freshly ground pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

How to make this recipe

  1. In the bowl of a standing mixer fitted with the paddle, mix the flour with 1 teaspoon of salt. Add the egg yolks and mix at medium speed until the dough is blended and resembles wet sand, about 1 1/2 minutes. Transfer to a work surface and knead until a firm dough forms. Cover with plastic wrap and let stand at room temperature for 30 minutes.

  2. Cut the pasta dough into 3 equal pieces and keep covered with plastic wrap. Working with one piece at a time, flatten the dough and run it through a pasta machine: Begin at the widest setting and work your way through consecutively narrower settings until you reach the thinnest one. Cut the sheet into 3 equal pieces. Run each piece through the spaghetti setting and transfer to a large rimmed baking sheet; toss the strands to keep them separate. Repeat with the remaining pasta dough.

  3. In a large skillet, melt the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 3 minutes. Season the sage with salt and pepper. Using a slotted spoon, transfer the sage to a plate; reserve the butter.

  4. In a large pot of boiling salted water, cook the pasta, stirring, until al dente, about 1 minute. Drain the pasta, reserving 1/4 cup of the pasta cooking water. Return the pasta to the pot, toss with the reserved butter and pasta cooking water and season with salt and pepper. Transfer to a large bowl and scatter the sage leaves and the 1/4 cup of cheese on top. Serve at once, passing additional cheese at the table.

Make Ahead

The pasta dough can be refrigerated overnight. Bring to room temperature before rolling out.

Contributed By Published August 2009

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