Simple Italian pasta dough recipe I Bigoli with Butter and Sage I Best Homemade Pasta

Learn how to make simple Italian pasta dough for Bigoli with Butter and Sage. This easy recipe will have you enjoying delicious homemade pasta in no time!
Bigoli is a classic Italian pasta shape form the region of lake Garda. This simple variation of the dish combines homemade pasta, known as bigoli, with a flavorful sauce. To make it, start by cooking the pasta until al dente. In a separate pan, melt butter and sauté sage leaves until crispy. Toss cooked bigoli in the butter and sage sauce, add pasta water and parmigiano Reggiano until you get a sauce with the thickness of your liking. Ensuring the pasta is evenly coated. Serve hot with a sprinkling of grated Parmesan cheese and add pepper (and if needed some additional salt if needed) for a delicious and satisfying meal.

Recipe:
Basic pasta dough (2 people):
– 2 eggs
– ½ tsp. salt
– 200 g of pasta or pizza flour

Sauce:
– Sage
– Butter
– Salt
– Pepper
– Pasta water
– Parmigiano Reggiano

Pasta dough:
To make basic pasta dough, you will need 200 g of flour, 2 large eggs, and a ½ tsp. of salt. Start by pouring the flour onto a clean surface and making a well in the center. Crack the eggs into the well and add the salt. Slowly mix the eggs into the flour, incorporating more flour from the sides until a dough forms. Knead the dough for about 5 -10 minutes until it becomes smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes, before rolling it out (or preparing it with a pasta machine if you have one) and shaping it into desired pasta shapes. Cook until all dente or until it’s a bit harder than you would prefer. After your sauce is ready, your pasta will get softer as it soaks up all the juice from your sauce. Always keep more pasta water than you think you’ll need. Add some if your pasta gets too dry in the process.

Sauce recipe:
In a separate pan, melt butter and sauté sage leaves until crispy. Toss cooked bigoli in the butter and sage sauce, add pasta water and parmigiano Reggiano until you get a sauce with the thickness of your liking. Ensuring the pasta is evenly coated. Serve hot with a sprinkling of grated Parmesan cheese and add pepper (and if needed some additional salt if needed) for a delicious and satisfying meal. You can always add some fresh sage leaves to add additional flavor and texture in your dish.

Hierdie basiese Italiaanse pasta-deegresep is redelik eenvoudig om te maak. Neem net een eier, 100 g meel en 1/4 teelepel. sout per porsie. Hierdie keer maak ek twee porsies pasta. Meng net alles goed saam. En dan kan jy begin met knie met die hand. Ek het semolina-meel gebruik, so my deeg is minder nat en het meer water nodig. Ek maak net my handjie bietjie nat en knie weer om ‘n gladder deeg te kry. Ek herhaal dit totdat ek tevrede is met my deeg. Ek maak ‘n bal en laat dit vir ‘n uur in ‘n bietjie foelie rus. Die gluten kan dus ontwikkel. Nou kan ons begin met die maak van die pastavorm. Meel jou oppervlak. Anders sal dit vashou. Nadat ek plat velle gemaak het, kan ek begin deur die noedelvorm te maak. Moenie vergeet om jou noedels te meel nie, sodat dit nie aan mekaar kleef nie. Ek sout my water en sit die noedels in tot hulle amper al dente is. Hulle moet wel ‘n bietjie hard binne wees om die sous later te absorbeer. Nou begin ek deur die sous te maak. Smelt net bietjie botter en braai jou salieblare daarin. Moenie vergeet om ‘n bietjie pastawater te stoor nie. Jy sal dit nodig hê om jou sous te verdik. Voeg sout en peper by. Voeg jou pasta by en roer. Voeg baie parmigiano Reggiano by. Roer en herhaal die laaste 3 stappe totdat jy tevrede is met die smaak en tekstuur. ~ Geniet ~