Laminated Pasta with Butter and Sage Sauce
Saturday, February 27th
11:00 AM - 12:30 PM Pacific Time
Join Carlotta from Milan and explore your creative cook while you learn to make beautiful foils of pappardelle pasta with pressed herbs laminated in between. Finish these beauties off in a butter and sage sauce for a gorgeous and simply delicious meal!
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Laminated Pasta in Butter & Sage Sauce
Serves 2
Pasta
200 grams (1 5/8 cup) 00 or all-purpose flour + extra for dusting
2 eggs at room temperature
2 handfuls (about 50 leaves) of fresh, whole parsley, or any other delicate edible flowers or herbs (caution: avoid thick or tough herbs like thyme, rosemary, or sage to prevent tearing the dough)
Butter & Sage Sauce
4-6 sage leaves
2-3 tablespoons butter
Grated parmesan cheese for garnish
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
Wooden board
Baking sheets or large plate to place pasta
Rolling pin
Open surface to roll out pasta
optional: pasta rolling machine
General Steps
Prepare the dough.
Roll out the dough and laminate the herbs.
Make the sauce.
Assemble the final dish!