sage-pressed hand­ker­chief pasta

donna hay - - Inspired Herbs -

2²⁄³ cup (420g) 00 flour, plus ex­tra for dust­ing 4 eggs

1 tea­spoon ex­tra vir­gin olive oil

1 tea­spoon sea salt flakes

1 bunch sage leaves, trimmed

Place the flour, eggs, oil and salt in a food pro­ces­sor and process un­til the mix­ture comes to­gether to form a dough. Wrap in plas­tic wrap and rest for 1 hour at room tem­per­a­ture.

Di­vide the dough into four equal por­tions. Se­cure a pasta ma­chine+ to your kitchen bench fol­low­ing the man­u­fac­turer’s in­struc­tions.

Work­ing with 1 por­tion at a time, roll the dough through the ma­chine on its thick­est set­ting (usu­ally the low­est num­ber on the dial), dust­ing with flour as nec­es­sary. Fold the pasta in half and roll it through the next set­ting. Con­tinue to fold and roll the pasta through the ma­chine, one set­ting at a time, un­til you reach the thinnest set­ting (usu­ally the high­est num­ber on the dial).

Place the sheet of pasta on a lightly floured sur­face. Cut in half and lightly brush one half with wa­ter. Lightly press sage onto the damp­ened half. Top with the other half, press­ing well to seal.

Turn the dial on the pasta maker back to the thick­est set­ting and roll the pasta through, dust­ing with flour as nec­es­sary. Con­tinue to roll the pasta, one set­ting at a time, un­til the sage leaves are vis­i­ble through the pasta. Cover with bak­ing pa­per and set aside. Re­peat with re­main­ing dough and sage. Serve the pasta as you like.++ SERVES 6. + You can pur­chase a pasta ma­chine from spe­cialty kitchen stores. ++ Serv­ing idea: cut the pasta to your pre­ferred shape and cook in salted boil­ing wa­ter for 2 min­utes. Drain and toss with lemon juice, ex­tra vir­gin olive oil and finely grated parme­san.

With plen­ti­ful leafy herbs gath­ered from the gar­den, a sim­ple dish can be given a flavour­some and fresh twist.

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