Handmade Fettuccine with Sage Butter, Hazelnuts, and Ricotta

Prepare your work surface. On a clean, dry surface (preferably a wooden board or kitchen countertop), pile 400g of '00' flour to form a mound. Then, using the bottom of a glass or your fingers, create a wide and deep well in the center of the mound, resembling a volcanic crater. Make sure the 'walls' of the crater are high enough to prevent the liquid ingredients from spilling out.

Into the well of the flour, carefully crack 4 eggs, trying not to break the yolks. Add a pinch of fine salt (about 2-3g). Take a fork and gently start whisking the eggs, as if making scrambled eggs, staying within the 'crater' the whole time. Once the eggs are a uniform mixture, begin gently, in a spiral motion from the inside out, to scoop small portions of flour from the inner walls of the well with the fork, combining them with the egg mixture.

When the dough becomes too thick to mix with a fork, set it aside and start kneading the dough by hand. Use a dough scraper or your hands to combine the remaining flour with the egg mixture. Now begin the kneading process: push the dough away from you with the heel of your hand, then fold it in half, turn it 90 degrees, and repeat the process. Knead the dough vigorously for about 10 minutes. At first, it will be tough and ragged, but over time it will become smooth and elastic.

Form a smooth ball from the kneaded dough. Wrap it tightly in plastic wrap or cover it with a bowl and set it aside on the counter for at least 30 minutes (up to an hour). This step is extremely important as it allows the gluten in the dough to relax. As a result, the dough will be much easier to roll out and will not shrink.

After resting, unwrap the dough and place it on a lightly floured surface. Divide it with a knife into 4 equal parts. Cover three parts back with plastic wrap to prevent them from drying out, and take one part to roll out. Lightly flatten it with your hand, forming a disk.

Start rolling out the dough with a rolling pin. Roll from the center outwards, regularly turning the dough 45 degrees to achieve an even, round shape. Continue rolling until you have a very thin crust, about 1-2 mm thick – it should be thin enough to let the pattern of the countertop or your hand show through. If necessary, sprinkle the countertop and the rolling pin with a little flour to prevent the dough from sticking.

Roll out the dough and let it rest for a few minutes to dry slightly. Then generously dust it with flour and gently roll it up loosely (like a pancake or a cigar). Using a very sharp knife, cut the roll into strips about 6-7 mm wide. This is your fettuccine.

Immediately after cutting, grab the strips of pasta and gently 'fluff' them to unfold. Lightly dust them with flour and form loose nests. Place the finished nests on a tray or a cloth dusted with flour. Repeat the entire rolling and cutting process with the remaining three pieces of dough.

In a dry, medium skillet (without fat), toast the hazelnuts over medium heat for 3-5 minutes, stirring frequently, until they become fragrant and brown spots appear on them. Transfer them to a clean cloth, wrap it up, and rub to remove most of the skins. Coarsely chop the nuts with a knife.

In a large skillet that can hold all the pasta, melt 100g of butter over medium heat. Allow it to cook, stirring occasionally. The butter will start to foam, and then brown specks will appear at the bottom (these are milk solids). When the butter turns amber and begins to smell nutty (about 4-6 minutes), remove it from the heat for a moment. Toss the sage leaves into the skillet – they will sizzle. Fry them for about a minute until they become crispy.

In a large pot, bring at least 4 liters of water to a boil. When the water boils, generously salt it (it should be as salty as seawater). Gently drop the prepared nests of fettuccine into the boiling water. Cook for a very short time, usually 2-3 minutes, from the moment the pasta rises to the surface. Fresh pasta cooks quickly.

Before draining the pasta, use a cup to scoop out about 1 cup (250 ml) of the cooking water – it is full of starch and will help create the sauce emulsion. Using tongs or a slotted spoon, transfer the cooked pasta directly from the pot to the pan with sage butter. Add 2-3 tablespoons of the reserved pasta water and toss or stir vigorously until the sauce coats each ribbon, creating a light emulsion.

Immediately divide the pasta onto four plates. On each portion, place a large spoonful (dollop) of fresh ricotta. Sprinkle everything with toasted and chopped hazelnuts, freshly grated Parmesan, and freshly ground black pepper. If using, also sprinkle with grated lemon zest for extra freshness. Serve immediately.