How to Make Michelin Star Pasta from The French Laundry

Step into the world of fine dining as we bring you one of Chef Thomas Keller’s most beloved recipes: Sweet Potato Agnolotti with Sage Cream, Brown Butter, and Prosciutto. This dish, featured in the iconic French Laundry Cookbook, is a stunning example of Keller’s ability to elevate simple, seasonal ingredients into something extraordinary.
In this episode of Cookbook Chronicles, we’ll guide you through every step of this elegant recipe—from roasting sweet potatoes to creating silky pasta dough, and from crafting a luxurious sage cream sauce to finishing with crispy prosciutto and nutty brown butter. Along the way, you’ll learn about Keller’s culinary philosophy, his impact on modern gastronomy, and the legacy of his world-famous restaurant, The French Laundry.
Whether you’re a seasoned cook or a curious foodie, this recipe is an invitation to experience the artistry of one of the most celebrated chefs in the world. Get ready to roll up your sleeves, learn some new techniques, and bring a touch of Michelin-starred magic to your kitchen. Let’s cook something unforgettable together!

Recipe:

Pasta dough
8oz ap flour
6 egg yolks
1 whole egg
8g Olive oil
16g milk

Sweet Potato Filling
1.5 pounds sweet potato
4oz unsalted butter
2 slices bacon, diced, frozen
Squab spice, to taste
Kosher salt
Black pepper

Squab spice
1/4 cinnamon stick
4g Coriander seeds
4g cloves
12 g black peppercorns

Quatre épices
6g White pepper
2g ground allspice
2g Nutmeg
2g Clove

Sage cream sauce
13g sage leaves
8oz crème fraîche
8oz Beure Monté (1Tbls water, 6oz butter, cubed emulsified)
10g Small sage leaves, fried for garnish
2 slices Prosciutto di Parma

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