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