Ingredients
For the pasta
200g/7oz plain flour, plus extra for dusting
2 free-range eggs, beaten
For the sauce
½ carrot, peeled and cut into ribbons with a vegetable peeler
1 tbsp olive oil
15g/½ oz butter
85g/3oz rump steak, cut into strips
4 fresh sage leaves, chopped
salt and freshly ground black pepper
1 tbsp chopped fresh flatleaf parsley, to serve
Method
1. For the pasta, blend the flour and eggs in a food processor until combined. Turn the mixture out onto a lightly floured work surface and knead to bring together into a smooth dough.
2. Flatten the dough ball using your hands. Lightly flour a pasta machine. Starting at the lowest (thickest) setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again and feed the pasta sheet through the machine again, as before.
3. Repeat this process 3-4 more times, flouring the machine and changing the setting down each time. At some point, you'll need to cut the pasta sheet in half lengthways or it will become too long to handle. The pasta should be quite thin, but still easy to handle without tearing. Don't be tempted to skip settings or the dough may tear.
4. Once the pasta sheets have reached the ideal thickness, trim the edges slightly. Using a sharp knife, cut the pasta sheets into thin strips.
5. Cook the pasta for 2-3 minutes in a pan of boiling salted water. For the last thirty seconds of cooking, add the carrot ribbons, then drain.
6. For the sauce, heat the oil and butter in a frying pan and fry the steak strips for 2-3 minutes over a high heat, or until golden-brown all over. Stir in the chopped sage leaves, season well with salt and freshly ground black pepper and then add the cooked pasta and carrot to the pan. Toss the ingredients together.
7. To serve, pile the pasta onto a serving plate and garnish with the chopped parsley.
