- Pasta Roller Machine: Enhances the process of rolling out and cutting fresh fettuccine, ensuring consistent thickness for an authentic texture.
- Pasta Sheeter: Similar to a pasta roller, this machine helps in creating fresh fettuccine with uniform thickness.
- Chef's Knife Set: Essential for mincing garlic and herbs, as well as other prep work.
- Sauté Pan: Perfect for sautéing butter and sage to prepare the brown butter sauce, offering even heat distribution.
- Pots with Lids: Necessary for boiling pasta; having multiple options is useful to prevent sticking and allow different sizes of fettuccine.
- Mandoline Slicer: Though not directly used for this recipe, handy in general kitchen prep and can be useful for making pasta shapes.
- Pasta Colander: Essential for draining the cooked fettuccine to ensure it's perfectly al dente.
- Digital Kitchen Scale: Useful for measuring ingredients precisely, crucial in pasta making to achieve the right consistency.
- Food Grater: Helps grate Parmesan cheese, which can be sprinkled on top of the finished dish.
- Spatulas: Necessary for stirring and tossing fettuccine in the sauce, ensuring even coating.
- Pasta Spoons: Designed specifically for serving and twirling long pasta like fettuccine, making the dish easier to enjoy.
- Silicone Collapsible Measuring Cup: Useful for measuring various ingredients without spillage risk.
1 8.8-ounce package dried egg fettuccine (such as De Cecco)
4 1/2 tablespoons butter
20 fresh sage leaves, stemmed
4 1/2 tablespoons frozen veal stock, thawed, or 2 tablespoons beef broth and 2 1/2 tablespoons low-salt chicken broth
5 tablespoons grated Parmesan cheese plus additional for serving
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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