Spinach Pasta with Sage Butter

For the spinach pasta with sage butter, place the spinach leaves with the pasta semolina in a blitz chopper and chop until a uniform green compact dough is formed.

The dough should be easy to shape, but not sticky. So if needed, add either some more pasta semolina or a little water. In a large pot, bring salted water to a boil.

Tear off small pieces of the dough, roll into short thick noodles and finally roll in the flour so they don’t stick together. Cook the pasta for about 5 minutes.

Meanwhile, cut the sage leaves into noodles. Melt butter in a large skillet and fry the sage leaves until crisp.

Add the finished pasta from the water directly into the pan, mix with the sage butter and sprinkle with the Parmesan cheese. Divide between two plates and enjoy.

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