3 L water 45 g kosher salt 60 g (4 T) butter. I used salted, but it doesn’t really matter 30 g sage leaves 450 g (1 lb) fresh pasta. I used pappardelle in the image above, but any long noodle would be fine here. 60 g ricotta salata cheese, finely grated Finishing salt, to taste
3 L water 45 g kosher salt Add the water and kosher salt to a pot large enough to cook pasta, and bring to a boil.
60 g butter 30 g sage leaves Add the butter to a large dutch oven and melt over medium heat. Add the sage leaves. Fry until the butter is about 3 minutes away from being fully brown. It should smell nutty and sagey and be a medium to medium-dark brown color. Carefully remove a dozen of the largest sage leaves and reserve. I use long tweezers to do this.
450 g (1 lb) fresh pappardelle Add the pasta to the boiling water and cook for 3 minutes.
60 g ricotta salata cheese, finely grated Finishing salt, to taste Transfer the pasta to the butter-sage sauce. Add the cheese. Add 600 mL or 2 1/2 cups of the pasta water to the pasta, increase heat to high, and cook, stirring constantly, for 3-5 minutes. The goal here is to emulsify the water and butter. The cheese will not melt, but that’s expected.
Divide among four bowls and serve. Top each of the bowls with 3 fried sage leaves.