1 – Combine the salt with the flour.
2 – Place the measured flour on a board or in a large bowl and make a well in the middle.
3 – Whisk your eggs.
4 – Begin to combine the eggs with the flour, using your fingers to gradually bring both the eggs and flour together into a dough.
5 – Knead for a good five or so minutes, until smooth and springy.
6 – Wrap in cling film and leave to rest in the fridge for 30 minutes.
7 – Roll out, using your pasta machine, passing through each setting at least twice.
8 – Place in boiling salted water and cook for 3-4 minutes or until al dente.
Sauce Instructions –
Combine all ingredients and blitz until smooth, transfer to a small pan and heat through. Taste and adjust seasoning if necessary, adding a little extra liquid if necessary.
Bring a large pan of water to the boil, generously salt then add pasta. Cook until al dente 3-4 minutes) then drain.
Once the pasta is cooked, add a little drizzle of rapeseed oil to prevent it from sticking.
For the crispy sage leaves add a splash of oil to a saucepan and once hot add the handful of sage leaves frying over a medium heat until they no longer fizz, for around 30 seconds. Drain on kitchen towel and set to one side. They should remain dark green.
On your serving plate or platter spoon out the warmed green sauce and carefully place the pasta on top or mix through the sauce. Serve with extra seasoning and sprinkle over the lemon zest, Parmesan and sage leaves.