Rustic pasta with crispy sage and brown butter sauce

Instructions

This is about as simple as you can get. But the results... You'll impress even the most skeptic food lover! Start with some flour, lets say 2 cups. Make a pile, and make a well in the middle. Put the eggs in the well with a little salt, pep & a squirt of oil. Start incorporating the flour as you mix everything together. Once it starts to tighten up into a shaggy ball, flour your hands and start kneading. Knead about 10 minutes or until everything starts getting tight. Once your ball is done. Refrigerate covered for at least 30 minutes. Pull from the fridge. Lay it out and start rolling. Laminate that shit 3 times. Roll to about 1/8 of an inch thick. Better yet. Get a pasta maker! It will help get the desired thickness. Once you have a long sheet, roll it up and cut the pasta at about 3/8" thick. To cook, boil water and salt the shit out of it. Add the pasta and boil for 2 minutes. Done! Sauce... Medium high heat pan. Cook the sausage. Get it nice and browned. Deglaze with preferred liquid. Beer worked, white wine would be better. Remove from the pan. Turn the heat down to medium low and add a half stick of butter. Also add whole sage leaves. Cook slowly and watch the butter brown and the sage leaves crisp... Mmmmmm. Enter the sausage back to the pan and mx it up. Dress the pasta with the sauce and cheese the shit out of it with the parm. Season to taste, and DEVOUR!

Ingredients

• Flour
• 2 eggs
• Olive oil
• Parm
• Hot Italian sausage
• 1/2 stick butter
• Sage leaves