Egg Tagliatelline butter, sage and walnuts

  • Difficulty


  • 500 g Tagliatelline n° 133 all’uovo
  • 2 sprig sage
  • 200 g walnut kernel
  • 6 tbsp grated Parmesan cheese
  • 50 g Butter
  • salt
Tagliatelline n° 133 all’uovo


Place a large saucepan with 6 litres of water and a handful of salt. Bring the water to the boil and toss the tagliatelline in, mix well and cook them al dente. In the meanwhile chop the nut kernels with a food processor.In a small pan heat the butter, add the sage and brown. Drain the pasta and season it with the melted butter and sage mixture, sprinkle the parmesan cheese and the crushed nuts.