Fresh Pasta:

  1. Mound the flour into a pile on a clean surface. Use your fingers to make a deep well in the center of the flour.
  2. Crack one of the eggs into the well and, using a fork, gently whisk the egg, pulling in bits of flour as you go.
  3. Once there is room in the well, add the second egg and continue to whisk and gradually pull in more flour. Repeat with the remaining eggs.
  4. Once it becomes difficult to mix with the fork, use your hands to knead the dough, pushing and pressing, until the mixture forms a cohesive ball and is no longer sticky.
  5. Wrap the dough tightly with plastic wrap and let it rest at room temperature for 20-30 minutes.
  6. Set a large pot of heavily salted water to boil. (If it comes to a boil before you are ready to cook the noodles, turn off the heat.)
  7. Unwrap the dough and cut it in four equal portions.
  8. Place one portion on a floured work surface and re-wrap the remaining portions. Using a rolling pin, glass bottle or pasta machine, make long sheets of pasta, ideally 8-inches wide, 18-inches long and a millimeter thick (you should almost be able to see through it, but not quite.)
  9. From the short end, roll the pasta into a log, adding flour as needed to prevent the sides of the sheets from sticking together, and slice into desired noodle widths. Transfer the noodles to a floured work surface until ready to cook. Repeat with the remaining portions of dough.
  10. Cook the noodles for 2-3 minutes, until they float to the top. Drain and toss with your favorite pasta sauce. Serve immediately.

Brown Butter Sage Sauce:

  1. In a medium skillet over medium heat, melt the Kerrygold Salted Butter.
  2. Stir in the sage and cook until the butter is brown but not burnt and the mixture is fragrant with a nutty aroma, 3-4 minutes.
  3. Add the cooked Fresh Pasta and toss in the sauce until completely coated.
  4. Plate the portions of pasta and sprinkle with grated parmesan cheese, salt and freshly ground black pepper.

Recipe by The Dynamite Shop