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 one of my favorite dishes to prepare – rosemary-infused fettuccine served in a sage brown butter sauce. The recipe has been perfected through trial and error and revised after a cooking class in the Tuscan countryside. I like to serve it with Italian sausage, but you can substitute your favorite protein or serve it vegetarian.

The pasta has only three ingredients:

• Flour (100 g of semolina and 100 g of double zero)
• Eggs (2 at room temperature)
• Fresh rosemary (3-5 sprigs)

This recipe serves about 4 people (2 very hungry people). If you’d like to make for a larger group, just remember 1 egg per 100 g of flour.

First, you’ll want to use a scale to measure 100 g of semolina flour and 100 g of double zero flour in a bowl or large counter space. If you don’t have semolina and/or double zero flour, you can use all-purpose flour, but it won’t be as authentic.

Mix the flour well, so that its well-combined. Then, create a well inside the pile of flour using your hands. Crack two eggs into the well and whip with a fork until integrated. Next, you’ll add the rosemary, which should be fresh and finely chopped.

Once all three ingredients are combined, you’ll begin stirring the egg and rosemary 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. Two pieces of Nona-approved advice. First, once you feel like you’ve kneaded your dough enough, knead it a few minutes more. Second, you’ll know the dough is ready once you can push it with your thumb and it bounces back.

If you’ve done everything 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 very small amounts 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, you’ll divide the dough ball into four equal segments. Roll each segment flat using a rolling pin (a bottle of wine works, too, if you find yourself pin-less). Alternatively, if you have a pasta maker, roll the dough thin enough to pass it through. You’ll want to start on a lower setting and increasingly go thinner. For fettucine, I usually stop at a “6.”

Once flattened, you have two options. If you don’t have a pasta maker, you’ll use a sharp knife to cut the flattened sheet into fettuccine. If you have a pasta maker, you’ll pass it through on the fettuccine setting. If I have the time, I prefer cutting the individual pieces because each one is slightly different. It’s a laborious process, but you can feel love in the result. Once you’ve completed this process, you should have a pile of some delicious-looking, fresh pasta, as seen to the right. Pro tip: as you’re laying the pasta down, lightly dust it with flour, so it doesn’t clump together.

Fresh 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 quite a bit, 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 and should be generously salted. Add the pasta to the water and cook for 2-3 minutes for al dente. Test the pasta and keep cooking until you reach your desired preference. 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 freshly grated parmesan reggiano 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 678-931-9116 or email me at matt@butlerfirm.com

Matt Kahn

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