Sizzled Sage And Garlic With Pasta

• For Fresh Pasta (substitute high-quality vermicelli):
• 2 cups Durham Semolina flour
• 1-2 eggs (2 eggs will be richer)
• 1/4 cup water (add as needed)
• For Sizzled Sage and Garlic Sauce:
• 1/4 cup freshest butter available
• 1/2 cup fresh sage (I like a combination of purple sage, green sage, varigated sage for visual interest) note: sage is easily grown in an outdoor herb garden.
• 4 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• Freshly grated Pecorino cheese

1. Fresh Pasta:
2. Mix all ingredients in a mixer until well combined -- dough will be slightly sticky. Cover with a towel and let rest 30 minutes. Place dough in pasta machine. Or roll out in thin sheet and slice in thin strips.
3. Cook in pot of salted water. Fresh pasta cooks very quickly -- usually no more than 8 minutes. Check frequently, and stop cooking when pasta reaches al dente stage. Run pasta under cool water and drain. Set aside.
4. Sizzled Sage and Garlic Sauce:
5. Heat butter in large saute pan, over medium to medium-high heat, until sizzling, but not browned. Add garlic, and saute for 1 minute. Add sage, and saute until frizzled, about 2 minutes. Add pasta and salt, toss to coat. Place in serving dish, sprinkle generously with grated cheese, and enjoy!!

vermicelli, durham semolina flour, eggs, water, garlic sauce, butter, fresh sage, garlic, salt, freshly grated pecorino cheese

Taken from www.epicurious.com/recipes/member/views/sizzled-sage-and-garlic-with-pasta-1200172 (may not work)