A pantry dinner built from the shelf's organic white whole wheat flour, mixed to a tender pasta dough. Brown butter and crisp sage finish it simply, turning a humble flour into something worth the effort on a weeknight.

Serves 2. 45 minutes, 30 at the stove.

About 620 calories a serving, 16 g protein, 72 g carbohydrate, 29 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Mound 1 1/2 cups of the organic white whole wheat flour on a clean counter and make a well in the center, then crack 2 eggs into it. Using a fork, beat the eggs gently, then drag the flour in from the sides and mix until shaggy. Knead for eight minutes until smooth and elastic, adding water a teaspoon at a time if the dough cracks. Let it rest while you set a large pot of salted water to boil.
2. Roll the dough into a thin sheet and cut it into 1/4-inch ribbons, then lay them on a floured surface. When the water boils, add the pasta and stir, then set a timer for four minutes. While it cooks, slice 2 garlic cloves thinly and tear 8 to 10 fresh sage leaves into pieces.4 min
3. When the pasta floats and is tender, reserve 1/2 cup of pasta water, then drain. In the same pot over medium-high heat, melt 4 tablespoons of butter with the garlic and sage, stirring often until the butter turns golden brown and smells nutty, about three minutes. Add the drained pasta and 2 tablespoons of the reserved pasta water, tossing to coat. Season with salt and pepper and serve at once.3 min

Note Swap fresh sage for dried thyme if you have it. Leftover pasta keeps in the fridge for one day; reheat gently with a splash of water. Serve with grated Parmesan if you have it, or a green salad on the side to stretch the plate.