🍝 Handmade Tagliatelle with Brown Butter Miso Sauce & Crispy Sage
This pasta is simple in appearance but layered in complexity: nutty brown butter emulsified with white miso, coating handmade tagliatelle and finished with crispy sage leaves and a touch of lemon zest. It’s buttery, earthy, salty-sweet and unforgettable.
⸻
📝 Ingredients (2 servings):
For the pasta dough (optional, or use fresh tagliatelle): • 200g all-purpose flour • 2 eggs • Pinch of salt
For the sauce: • 4 tbsp unsalted butter • 1 tbsp white miso paste • ½ cup pasta water (reserved) • 8–10 fresh sage leaves • Zest of ½ lemon • Parmesan cheese, to finish • Salt & black pepper to taste
⸻
🧑🍳 Instructions: 1. If making fresh pasta: Make a well with flour, add eggs, and knead until smooth. Rest 30 min, then roll out and cut into tagliatelle. Boil fresh for 2–3 minutes in salted water. 2. Brown the butter: In a wide pan, melt butter over medium heat until it turns golden and smells nutty. Add sage leaves and fry until crisp. Remove sage, keep butter. 3. Emulsify the sauce: Reduce heat. Whisk miso paste into brown butter until smooth. Add a splash of pasta water and keep whisking to create a glossy emulsion. 4. Toss pasta: Add cooked tagliatelle to the pan, tossing gently to coat in sauce. Add more pasta water as needed to keep it silky. 5. Finish: Plate with crispy sage on top, a generous grating of Parmesan, black pepper, and a touch of lemon zest.
⸻
🍋 Want refined but cozy recipes like this? Comment PASTA to get our Gourmet Pasta eBook — just $3.90 USD Or comment 100 to unlock the 100-eBook bundle with over 80,000 creative, comforting recipes for only $5 USD
