sage-pressed handkerchief pasta
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.