Matt’s Rosemary-infused Fettuccine Recipe

If you’ve made it to this page, I’d like to congratulate you. You’re about to have an amazing culinary experience. Hopefully, you’re here solely because of your love for great food and not because you need our law firm’s services. But if you do need a personal injury lawyer, rest assured that I put as much thought and attention to detail into my representation of clients as I do into making this amazing, but simple pasta dish.

This is my personal recipe for my favorite dish to prepare – rosemary-infused fettuccine served in a sage brown butter sauce. The recipe has been perfected through trial and error. I like to serve it with roasted Italian sausage, but you can substitute your favorite protein or serve it vegetarian.

The pasta has only five ingredients:

  • Eggs (4)
  • Flour (2 cups)
  • Olive oil (1 tbsp)
  • Salt (1 tsp)
  • Fresh rosemary (3-5 sprigs).

This makes about one pound of pasta, which serves about 4 people (or 2-3 very hungry people).

First, you’ll want to measure out 2 cups of flour and drop it in a bowl or large counter space. I usually use regular all-purpose flour, but you can use double zero flour for a more authentic Italian experience. Create a well inside the pile of flour using your hands. Crack four eggs into the well and whip with a fork. Next, you’ll add 1 tablespoon of olive oil (I use extra virgin) and 1 teaspoon of fine-grained salt to the eggs and whip again. Next, you’ll add the rosemary, which should be fresh and finely chopped.

Next, you’ll begin stirring the egg mixture into the flour. You’ll keep stirring until the mixture becomes thicker and more dough-like. Once the mixture starts sticking together, you’ll knead the dough for 10 to 15 minutes until its smooth. If you’ve done this right, you should have a nice ball of dough. If the dough is too loose, you might be able to salvage it by adding a little more flour, but not too much. If the dough seems too dry, you can add a teaspoon of water at a time. Wrap it up in plastic wrap and let it rest at room temperature for at least 30 minutes (if you plan to use immediately).

After resting, roll the dough flat using a rolling pin (a bottle of wine works, too, if you find yourself pin-less). I find that breaking the ball into quarters before rolling allows you to get a nice, flat sheet of dough to cut into the fettuccine. Roll out each quarter until its pretty flattened. Then you’ll use a sharp knife to cut the flattened sheet into fettuccine. You might prefer to use a pasta maker, but I like cutting the individual pieces because each one is slightly different. It’s a laborious process, but the result makes it worthwhile. Once you’ve completed this process, you should have a pile of some delicious-looking, fresh pasta, as seen to the right.

The pasta only takes a few minutes to cook, so I usually set it aside and begin on the sausage and the sauce. For the Italian sausage, I’ll take 5 links and get a nice sear on all sides, using a cast iron skillet. Then, I’ll throw them in the oven on 400 degrees for about 20 minutes. Add a little water to the skillet before throwing them in the oven.

Put a pot of water on the stove to boil while you’re making the sauce. The sauce is only three ingredients: butter, garlic, and fresh sage. It’s very easy and takes only a few minutes. In a large pan, melt several tablespoons (or up to an entire stick, but cut into pieces) and brown it in the pan. Make sure to keep stirring the butter, so it doesn’t burn. Once the butter is browned, you’ll add finely chopped garlic. I usually use an entire bulb, but you can adjust based on your personal preference. Add some minced sage, as well as a couple leaves. Turn the heat on low.

By now, the water should be boiling. Add the pasta to the water and cook for 2-5 minutes. Drain the pasta and mix it into the butter sauce. To plate, you’ll place the fettuccine in the center of the plate and top with sliced Italian sausage. I like to add grated parmesan and garnish with a fresh sage leaf.

I hope you enjoy this recipe. If you have any questions about pasta (or personal injury law), please feel free to call at 678-940-1444 or email me at

Matt Kahn is an Atlanta personal injury lawyer and a partner at the law firm Butler Kahn. Matt has dedicated his career to fighting for individuals and families who had been harmed by the negligence of others. At Butler Kahn, he has had the honor of helping families who have lost children in motor vehicle accidents and people who were critically injured. He helped a family secure a $45 million settlement to provide lifetime care for their son, who was critically injured in a motorcycle accident. Matt is a graduate of Emory University School of Law and has been recognized as a Super Lawyers’ Rising Star and by Best Lawyers as One to Watch. He has received an Avvo 10.0 Top Attorney rating. Connect with me on LinkedIn