Ingredients
For the pasta
200g/7oz 00 or plain flour, plus extra to flour the pasta machine
4 free-range egg yolks
½ tsp salt
For the sauce
55g/2oz butter
2 tbsp chopped fresh sage leaves, plus extra for garnish
1 carrot, grated
salt and freshly ground black pepper
Method
1. For the pasta, mix the flour and egg yolks in a blender with the salt until combined. Turn out onto a floured surface and flour a pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, holding the dough with one hand as it comes out of the machine. Change the setting on the machine to the next-thickest setting, flour the machine againe and feed the pasta through. Repeat this process 3-4 times or until the desired thickness is achieved.
2. Cut the pasta into strips and then hang up to dry for ten minutes.
3. Drop the pasta into a large pan of boiling salted water and boil for two minutes or until al dente and drain saving a little of the cooking liquor.
4. For the sauce, melt the butter in a pan, add the sage and fry for one minute. Add the carrots, salt and pepper and stir together for 1-2 minutes. Add the cooked pasta and a little of the cooking liquor and stir together.
5. To serve, pile into a serving plate and garnish with chopped sage.
