Olio Nuovo Sage Pasta

By Flamingo Estate

February 17, 2026

This handmade sage pasta is a celebration of Olio Nuovo at its peak — fresh, grassy, and vibrant. Delicate pasta sheets are layered with fragrant sage leaves, then finished with butter, starchy pasta water, and a generous pour of Olio Nuovo to create a silky, aromatic sauce. Topped with Parmigiano Reggiano and a softly poached egg, this dish lets the bold, just-pressed olive oil shine in its purest form.

Prep Time

60 minutes

Cook Time

10 minutes

Serves

In this Recipe

Olio Nuovo

Ingredients

PASTA SHEETS

All purpose flour3 cups

Eggs4 large eggs

Salt1 pinch

Semolina flour for dusting

Small sage leaves, picked1 bunch

OLIO NUOVO PASTA SAUCE

Flamingo Estate Olio Nuovo4 tbsp

Unsalted butter4 tbsp

Reserved pasta water

Salt and pepper to taste

Parmigiano Reggiano

Poached eggs for serving

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Steps

PASTA SHEETS
Measure 3 cups of flour onto a clean working surface and create a mound.
Make a well in the center of the mound and crack in 4 eggs with a pinch of salt.
Using a fork, carefully whisk the eggs to break the yolks and mix while using your free hand to gently push in a little flour at a time. Continue until it is no longer easy to use the fork and using both hands, incorporate the remaining flour into the dough.
Knead by pushing down with the heel of your hand and turning the dough each time. Continue for 7-10 minutes.
Wrap the pasta dough in plastic wrap and leave to rest for 30 minutes.
Working with ¼ of the dough at a time, leaving the rest covered so it doesn't dry out, roll out the dough on the widest setting of a pasta roller, 3 - 4 times, each time folding it onto itself.
Continue rolling the dough through, however each subsequent time, turn the dial to a thinner setting until you reach setting 5.
Cut the pasta sheet in half. Arrange sage leaves over one sheet, then place the second sheet on top. Flatten gently with a rolling pin, then trim the edges with a knife.
Feed through the pasta machine again, rolling to setting 6.
Repeat steps 6-9 with the other 3 segments of dough.
Cut the pasta sheets down to squares. Dust with semolina, cover and set aside until ready to cook.
OLIO NUOVO PASTA SAUCE
Bring a pot of salted water to a heavy boil.
Add the pasta and cook until al dente, about 90 seconds. Strain, reserving ⅔ cup of the cooking water.
Place a sauté pan over high heat. Bring Olio Nuovo and the reserved pasta water to a simmer, then add the pasta sheets and butter, plus salt and pepper to taste. Toss vigorously until a silky sauce forms.
Serve garnished with lots of freshly grated parmesan cheese and a poached egg.