In honor of National Spaghetti Day, I've decided to share with you a recipe for making your own spaghetti. Unfortunately, I've never made my own, but this recipe sounds so tasty, I might give it a try. Instead of relying heavily on a sauce, this particular recipe calls for putting the majority of the flavor right into the spaghetti. To learn how to make your own sage spaghetti,
Note: For this recipe, you'll need a pasta machine, or the ability to roll the pasta incredibly thin (think paper thin).Sage Spaghetti From Food and Wine magazine 2 1/4 cups all-purpose flour 2 tablespoons minced sage 2 large eggs beaten with 1/3 cup water 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil salt and freshly ground pepper 6 tablespoons freshly grated Parmigiano-Reggiano
- On a work surface, toss the flour with the minced sage.
- Make a well in the center and pour in the egg mixture.
- Stir with a fork, gradually incorporating all of the flour.
- Once the dough is too stiff to stir, knead it to work in as much of the flour as possible.
- Divide the dough in half, wrap in plastic and let rest at room temperature for 30 minutes.
- Lightly flour the dough and, working with one piece at a time, run it through a pasta machine set on successively narrower notches, ending at the second-to-thinnest setting.
- Cut the pasta sheet into 4 pieces and drape over a rack to dry for a few minutes.
- Repeat with the remaining dough.
- Run the pasta sheets through the spaghetti cutter, lightly dusting with flour.
- Spread the spaghetti out on a baking sheet and let stand for 15 minutes.
- Cook the spaghetti in boiling salted water until al dente, about 5 minutes.
- Drain well, reserving 3/4 cup of the cooking water. Return the water to the pot and stir in the butter, olive oil and a pinch of salt and pepper.
- Add the spaghetti and cook over moderate heat for 2 minutes. Add the cheese, toss and serve.