Fine ribbons of egg pasta with a simple butter dressing. The yolk-rich dough is a home adaptation; work it patiently and adjust its feel before rolling.
Recipe at a glance
Serves4
Prep45 minutes + 30 minutes rest
Cook2–4 minutes for fresh pasta
SkillPasta rolling
Ingredients
- 300 g plain wheat flour, plus extra for dusting
- 1 medium whole egg and 6 medium egg yolks
- 1–2 teaspoons water, only if the dough needs it
- 80 g unsalted butter
- 8–10 sage leaves
- Salt
- Finely grated cheese to serve, optional
Method
- Combine the flour, whole egg and yolks. Knead into a smooth, firm dough for 8–10 minutes. If it will not come together, add water a teaspoon at a time. Cover and rest for 30 minutes.
- Roll in manageable portions with a pasta machine or rolling pin until thin. Dust lightly, let the sheets lose their surface tack for a few minutes, then cut into fine ribbons and separate them.
- Melt the butter gently with the sage in a wide pan. Boil the fresh pasta in salted water for 2–4 minutes, tasting for tenderness.
- Lift the pasta into the butter. Add a splash of cooking water and toss gently into a light coating. Serve immediately, with optional grated cheese.
Ingredient notes
Contains wheat, eggs and dairy. Yolk size and flour absorption vary, so use the dough’s feel as your guide. For a vegetarian serving, choose any optional cheese accordingly.
Italy by Taste home adaptation, guided by regional references. Not kitchen-tested for this edition.
Cook more of Piedmont
Read further
Italia.it: Piedmont’s food traditions · Langhe Monferrato Roero Tourism Board
Sources checked on 12 October 2026. Check current opening times, menus and transport information before travelling.