Fresh Egg Pasta with Browned Butter and Hazelnuts

Ingredients

• 300 g 00 flour or all-purpose flour (Plus additional flour for dusting and rolling)
• 3 large eggs (At room temperature if possible)
• 2 egg yolks (For a richer pasta dough)
• kosher salt (For the dough and pasta water, to taste)
• 113 g unsalted butter (About 8 tablespoons)
• 2 cloves garlic (Thinly sliced or minced)
• 8 fresh sage leaves (About 2 tablespoons chopped, or whole leaves)
• 0.5 tsp black pepper (Freshly ground, plus more to taste)
• 75 g Parmesan cheese (Finely grated, plus more for serving)
• 75 g hazelnuts (Toasted and coarsely chopped; skinless or skin-on)
• 1 lemon lemon zest (Finely grated)
• 1 tbsp lemon juice (Freshly squeezed, or to taste)
• 2 tbsp fresh chives (Finely chopped)
• 240 ml pasta cooking water (Reserved; use as needed to loosen the sauce)

Steps

1. 1

   Make the pasta dough. Place the flour on a work surface or in a wide bowl and make a well in the center. Add the eggs and egg yolks, then gradually incorporate the flour with a fork until a shaggy dough forms.

2. 2

   Knead the dough for 8 to 10 minutes, until smooth, elastic, and no longer sticky. Wrap it tightly and let it rest at room temperature for at least 30 minutes so the gluten can relax.

3. 3

   Divide the dough into portions. Working with one portion at a time while keeping the rest covered, roll it through a pasta machine, gradually reducing the thickness until you have thin, supple sheets. If rolling by hand, use a floured rolling pin to make similarly thin sheets.

4. 4

   Generously flour both sides of the pasta sheets. Cut them into approximately ½-inch-wide ribbons. Lift the cut pasta and shake off excess flour so the cooking water does not become excessively starchy.

5. 5

   Toast the hazelnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently, until fragrant and lightly browned. Transfer them to a board, let them cool briefly, and coarsely chop them.

6. 6

   Bring a large pot of well-salted water to a boil. Because fresh pasta cooks quickly, have the sauce ingredients ready before adding the noodles.

7. 7

   Melt the butter in a large skillet over medium heat. Add the garlic, sage, and black pepper and cook gently until the garlic is fragrant and the butter develops a nutty aroma and golden-brown milk solids, about 3 to 5 minutes. Do not let the butter or garlic burn.

8. 8

   Add the fresh pasta to the boiling water and cook for a few minutes, stirring gently, just until the ribbons are tender but still pleasantly firm. Fresh pasta is done when it floats and has no raw floury center.

9. 9

   Before draining, reserve about 1 cup of the pasta cooking water. Drain the pasta, lifting it well to remove excess water, and add it directly to the skillet with the browned butter.

10. 10

    Add the grated Parmesan and enough reserved pasta water to create a smooth, silky sauce. Toss continuously until the cheese melts and the sauce lightly coats every ribbon; add more cooking water a little at a time if the pasta looks dry.

11. 11

    Add the lemon zest, lemon juice, and chopped chives, then toss once more. Taste and adjust the salt, pepper, and lemon juice.

12. 12

    Transfer the pasta to warm serving bowls. Scatter the toasted hazelnuts over the top and finish with additional Parmesan, chives, and black pepper if desired. Serve immediately.

Notes

The source page is membership-gated and does not expose the author's full ingredient list or exact method in the provided text. The quantities above are therefore reconstructed estimates, not a definitive transcription. Both skinless and skin-on hazelnuts can be used; skin-on nuts add slight bitterness that works well with the butter and Parmesan. Fresh pasta cooks very quickly, and generous flouring before cutting helps prevent sticking.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• fresh pasta
• quick-cooking
• stovetop
• comfort food