Wholemeal pasta with sage butter

Mark Sargeant makes his sage and garlic pasta dish from scratch
By Mark Sargeant
Wholemeal pasta with sage butter
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 30 minutes plus chilling
  • Effort: medium


  • 600 g very fine wholemeal plain flour, such as Tipo 00, plus extra for dusting
  • drizzle olive oil
  • 6 eggs
  • 75 g butter
  • 2 cloves garlic, lightly crushed
  • 20 small sage leaves
  • 1 lemon, juice and zest
  • pinch rock salt
  • grated parmesan, to serve


1. Tip the flour into a large pyrex bowl, adding a good pinch of salt and a drizzle of olive oil. Make a well in the middle and break the eggs into it. Using your fingers, slowly combine the flour and eggs, bit by bit, until all the flour is mixed with the eggs you can also do this in a food processor. The mixture will resemble bread crumbs when incorporated.

2. Knead the dough really well for at least 5 minutes it should be silky and smooth, with a slight shine, rather than floury and gritty. Once you reach this stage, wrap the dough tightly in cling film and chill until ready to use.

3. Roll the pasta dough into thin worm shapes, about 5mm in diameter. Cut these worms into 1cm pieces and roll each piece over the tines of a fork so that they resemble miniature gnocchi. These groves will catch pools of sage and garlic butter later.

4. Bring a large saucepan of salted water to the boil. Add the pasta and cook for about 6-8 minutes or until all the pieces are tender. While the pasta is cooking, prepare the sage butter.

5. Heat the butter in a heavy-based frying pan over a high heat until brown and foaming. Then add the garlic, sage, a pinch of rock salt and lemon zest, then cook for a couple of seconds and turn the heat down. Finish by adding the lemon juice.

6. Ladle the pasta and a little of the cooking water straight from the pan and into the sauce. Grate some parmesan into the pan, toss gently and serve. Finish with extra grated parmesan cheese.

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