Fresh Linguini

Little Italy with Andrea Scalici

Recipe: Fresh Linguini

Serves 4

1 cup of  flour

1 egg + 1 egg yolk

Pinch salt

Drizzle of oil or water if needed 

Pour flour with salt pinch onto a clean work surface, make a well in the middle of the flour big enough to hold egg and liquid.  Add mixed egg + yolk into middle of well and work together.  Add moisture of oil or water if too dry.  Work with hands, kneading into ball for 10 minutes.

Let rest in fridge 10 minutes and roll out with pasta maker into desired shape. To prevent the pasta from sticking together sprinkle semolina flour on the work surface and on top of the pasta after it’s been rolled through the pasta maker. 

Sausage and Sage Butter Sauce

Little Italy with Andrea Scalici

Recipe: Sausage and Sage Butter Sauce

Serves 6

2 cups of spicy sausage, sliced on bias

8-10 tbsp butter

12 sage leaves

Salt and pepper to taste 

Microwave sausage for 3-5 minutes until par cooked and easy to slice on bias.  Meanwhile, on medium-high heat, melt butter in a large pan until foam subsides and the butter starts to brown.  Add in the whole sage leaves and sausage and continue to heat together to incorporate flavors.  Add pasta into pan to coat or pour over hot pasta in dish. Use about ½ of a small box of your favorite pasta or make fresh pasta. Enjoy!