Tagliatelli With Breadcrumbs, Garlic And Brown Butter

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 7/8 cup all-purpose flour, plus more for dusting work surface
• 1/2 cup semolina, plus more for dusting pasta
• 1/4 teaspoon salt
• 2 extra large eggs, room temperature
• 2 teaspoons olive oil
• 4 tablespoons unsalted butter
• 1 tablespoon garlic, minced
• 1 tablespoon fresh sage, minced
• 3 1/2 cups coarse breadcrumbs
• salt & freshly ground black pepper
• 16 ounces fresh tagliatelle pasta noodles
• 1/4 cup olive oil
• 2 tablespoons parmesan cheese

Recipe

• 1 pasta: makes 10 ounces dough.
• 2 combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
• 3 with two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
• 4 scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
• 5 may be frozen up to one month; thaw in refrigerator.
• 6 on a lightly floured surface, roll dough out into a 1/16" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
• 7 cut crosswise into 1/4" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
• 8 finish: melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
• 9 transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
• 10 toss pasta with olive oil, parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.