Fresh egg pasta made from your organic malted flour has a subtly sweet, toasty depth that transforms simply with brown butter and sage. The malted barley adds nutty notes that shine when you keep the sauce spare. A weeknight dinner that feels like you had time.

Serves 2. 35 minutes, 25 at the stove.

About 540 calories a serving, 17 g protein, 57 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Mound 1 cup plus 2 tablespoons of flour on your work surface and make a well in the center. Crack 2 eggs into the well, then use a fork to beat them lightly. Begin pulling flour from the inner wall into the eggs, working slowly until a shaggy dough forms.
2. Knead the dough with the heel of your hand, pushing it away and folding it back over itself, for 8 to 10 minutes, until it becomes smooth and elastic. If it tears easily, it needs more kneading. Let it rest, covered, while you set a pot of salted water to boil.10 min
3. Divide the dough into 4 pieces and roll each to the thickness of a dime using a rolling pin, working quickly so the dough doesn't dry. You want thin sheets. Cut them into rough 2-inch ribbons, tossing with a little flour as you go so they don't stick.
4. When the water boils, drop all the pasta in at once and stir gently. Fresh pasta cooks fast; it will float to the surface in about 2 minutes, then needs another 30 seconds to 1 minute once it rises. Test a piece for doneness and reserve 1 cup of the cooking water before draining.3 min
5. While the pasta cooks, melt 3 tablespoons of butter in a small skillet over medium heat, swirling the pan as it foams. Let it brown slowly, about 3 to 4 minutes, until it smells nutty and bits of milk solids settle to the bottom and turn golden. Slice 1 clove of garlic thin and add it when the butter is nearly done, followed by a handful of fresh sage leaves.4 min
6. Toss the drained pasta with the brown butter and sage. Add a splash of the reserved cooking water, 1 tablespoon at a time, to loosen the sauce into a light coating. Taste and season with salt. Divide between two bowls and finish with shavings of Parmigiano-Reggiano.

Note Swap the sage for fresh thyme or parsley if you have it. Leftovers keep for a day in a sealed container and reheat gently with a splash of water in a warm skillet. Serve with a simple green salad or roasted vegetables on the side to stretch the meal.