In honor of National Spaghetti Day, I've decided to share with you a recipe for making your own spaghetti. Unfortunately, I've never made my own, but this recipe sounds so tasty, I might give it a try. Instead of relying heavily on a sauce, this particular recipe calls for putting the majority of the flavor right into the spaghetti. To learn how to make your own sage spaghetti, read more

Note: For this recipe, you'll need a pasta machine, or the ability to roll the pasta incredibly thin (think paper thin).



Sage Spaghetti
From Food and Wine magazine

2 1/4 cups all-purpose flour
2 tablespoons minced sage
2 large eggs beaten with 1/3 cup water
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
6 tablespoons freshly grated Parmigiano-Reggiano

  1. On a work surface, toss the flour with the minced sage.
  2. Make a well in the center and pour in the egg mixture.
  3. Stir with a fork, gradually incorporating all of the flour.
  4. Once the dough is too stiff to stir, knead it to work in as much of the flour as possible.
  5. Divide the dough in half, wrap in plastic and let rest at room temperature for 30 minutes.
  6. Lightly flour the dough and, working with one piece at a time, run it through a pasta machine set on successively narrower notches, ending at the second-to-thinnest setting.
  7. Cut the pasta sheet into 4 pieces and drape over a rack to dry for a few minutes.
  8. Repeat with the remaining dough.
  9. Run the pasta sheets through the spaghetti cutter, lightly dusting with flour.
  10. Spread the spaghetti out on a baking sheet and let stand for 15 minutes.
  11. Cook the spaghetti in boiling salted water until al dente, about 5 minutes.
  12. Drain well, reserving 3/4 cup of the cooking water. Return the water to the pot and stir in the butter, olive oil and a pinch of salt and pepper.
  13. Add the spaghetti and cook over moderate heat for 2 minutes. Add the cheese, toss and serve.