Tajarin

Method

Mound the flour on a clean work surface and create a well in the centre, then add the egg yolks and salt. Gradually incorporate the flour into the yolks using a fork, working from the inside outwards until a rough dough forms, then knead for 10 minutes until smooth and elastic. Wrap and rest the dough for 30 minutes at room temperature. Roll the dough very thinly using a pasta machine or rolling pin until nearly transparent, then cut into thin ribbon noodles approximately 2-3mm wide using a sharp knife or pasta cutter. Bring salted water to a rolling boil, add the tajarin and cook for 2-3 minutes until al dente. Whilst the pasta cooks, melt the butter gently with the sage leaves. Drain the pasta, reserving a cup of cooking water, then toss with the butter and sage, adding pasta water if needed for silkiness. Finish with grated Parmigiano-Reggiano and black pepper.