The Best Homemade Pasta Recipe Fresh Tagliatelle with Brown Butter

Instructions:

1. Stage 1: Preparing the Dough. Measure the flour onto your clean work surface and form a large, deep well (the fontana) in the center.
2. Combine Wet Ingredients: Crack the eggs, extra yolk, salt, and olive oil (if using) into the well. Gently whisk the wet ingredients together with a fork, being careful not to breach the flour walls.
3. Incorporate Flour: Gradually pull the flour from the inner sides of the well into the liquid using the fork until a shaggy, soft dough forms.
4. Knead: Scrape the dough mass together. Knead vigorously for 8–10 minutes until the dough transforms to smooth, elastic, and slightly firm.
5. Rest: Wrap the dough tightly in plastic film or a damp tea towel. Rest at room temperature for a minimum of 30 minutes to allow the gluten to relax.
6. Stage 2: Rolling and Cutting the Tagliatelle. Divide and Flatten: Cut the rested dough into four equal pieces. Keep the unused pieces covered. Lightly flour one piece and flatten it slightly into an oval shape.
7. Roll Through the Machine: Starting on the widest setting (usually '0' or '1'), pass the dough through the pasta roller. Fold the dough in half and pass it through the widest setting again 2-3 times until it is smooth and rectangular.
8. Gradually Thin: Reduce the machine setting by one notch and pass the dough through. Continue decreasing the thickness until you reach setting '6' or '7' (it should be very thin, slightly translucent, but not tearing).
9. Cut the Tagliatelle: Generously dust the sheets with flour. Run the thin sheets through the tagliatelle cutter attachment (or cut strips by hand, about 6mm wide).
10. Dry: Gently toss the cut pasta strands with flour and form them into small nests. Lay them on a floured baking tray to dry slightly while you prepare the sauce.
11. Stage 3: Saucing and Finishing. Boil the Water: Bring a large pot of salted water to a rapid boil (it should taste like the sea).
12. Prepare Brown Butter: While the water boils, melt the butter in a skillet over medium heat. Continue cooking until the milk solids turn a nutty brown color and the butter smells toasted (beurre noisette).
13. Crisp the Sage: Add the fresh sage leaves to the brown butter and fry briefly (30–60 seconds) until they are crisp. Remove the sage leaves and set aside on paper towel. Keep the butter warm over low heat.
14. Cook the Pasta: Add the fresh pasta to the boiling water. Cook incredibly fast—usually 2 to 3 minutes, until al dente.
15. Emulsify and Toss: Before draining, reserve about 1/2 cup (120ml) of the starchy pasta water. Drain the pasta and immediately add it to the skillet with the brown butter. Add a splash of the reserved pasta water, the lemon zest, and half of the Parmesan. Toss vigorously until the sauce coats the pasta beautifully.
16. Serve: Plate immediately. Garnish each serving with the crispy sage leaves, freshly cracked pepper, and a generous final dusting of Parmesan.