Pasta with truffle, browned butter and crispy sage

• Homemade pasta remains a big hit with us. The only problem with making it yourself is the unpredictable Danish weather. Depending on the humidity, you may need a bit more or less flour in the dough, but that's something you have to feel your way through.
• We don't use a pasta machine, so the tools are a rolling pin, hand strength, and a knife for the cuttings.
• Italians look quite skeptically at how we use pasta in general here in the North. We cook it for too long and serve it as the main starch in a meal where typically the meat is the main focus.
• In Italy, the pasta is always the focus of the dish. So think: "Less is more" when you consider the accompaniments for pasta.
• In this dish, we serve the pasta with browned butter and sage leaves and, because we can, a little grated truffle on top.

Homemade pasta

• We use Typo 00 flour and fresh farm eggs for this recipe. The measurements are a bit special as we typically go with a large handful of flour per egg and one egg per person. That's about 200 grams of flour and 2 eggs for 2 people.
• The flour is placed in a large bowl or on the kitchen counter with a well in the middle, where the egg is cracked. The dough should ideally have the consistency of modeling clay, and it should not crack at the edges. So think a bit more wet rather than a bit more dry, as flour is also needed for rolling out.
• Then stir in the dough and knead it well so all the flour is evenly distributed. The dough should then be wrapped in cling film or placed in a bowl with cling film over it and rest for 30 minutes.
• Sprinkle durum flour on the table and roll out the dough with a rolling pin. Make sure it is always well floured so it does not stick to the rolling pin.
• Once it is nice and smooth, fold it a few times and cut it into the appropriate sizes with a knife.
• Let it dry for at least 10 minutes.
• Boil them in rapidly boiling water with plenty of salt for 4 minutes.

Sauce

• Pick the fresh sage leaves from the herb and blanch them quickly in boiling water to ensure any bacteria are killed.
• Dry them well and let them dry on a tea towel for half an hour.
• Heat a pan over medium-high heat and melt the butter, then add the sage leaves to the pan. The sage leaves will become crispy while infusing the butter with their flavor.

Serving

• Place the pasta in the center of the plate and add about one and a half tablespoons of browned butter with the crispy sage leaves. Finally, take a truffle and grate it over the dish.
• Optionally, season with freshly ground pepper.
• The dish is incredibly intense while being simple. Serve the dish with a slice of bread, preferably sourdough.
• For example, this delicious sourdough wheat bread.