Tagliatelli With Breadcrumbs, Garlic And Brown Butter - cooking recipe

Ingredients

Pasta
7/8 cup all-purpose flour, plus more for dusting work surface
1/2 cup semolina, plus more for dusting pasta
1/4 teaspoon salt
2 extra large eggs, room temperature
2 teaspoons olive oil
Finish
4 tablespoons unsalted butter
1 tablespoon garlic, minced
1 tablespoon fresh sage, minced
3 1/2 cups coarse breadcrumbs
salt & freshly ground black pepper
16 ounces fresh tagliatelle pasta noodles
1/4 cup olive oil
2 tablespoons parmesan cheese

Preparation

Pasta: Makes 10 ounces dough.
Combine sifted flour and semolina in a bowl with the salt; make a well in the center of mixture and add eggs and olive oil.
With two fingers, mix in a circular pattern until all the flour is incorporated; avoid overmixing for a tender dough.
Scrape dough from bowl onto a floured surface; knead gently until dough is smooth; form into a disk, wrap tightly in plastic wrap and refrigerate 30 minutes or up to overnight.
May be frozen up to one month; thaw in refrigerator.
On a lightly floured surface, roll dough out into a 1/16\" thick sheet; sprinkle top surface of dough with semolina to prevent sticking and gently roll dough up, jelly-roll fashion.
Cut crosswise into 1/4\" slices; dust the pieces again with semolina and shake loose into noodles; cover with a towel until ready to cook.
Finish: Melt the butter in a skillet until it begins to turn brown; add garlic, sage, breadcrumbs, salt and pepper; toss to combine.
Transfer to a jelly-roll pan and bake until golden brown, about 6 minutes, tossing halfway through; boil pasta in salted water to desired doneness, 2-3 minutes; drain.
Toss pasta with olive oil, Parmesan, and 2 1/2 cups of the breadcrumbs; sprinkle remaining breadcrumbs on top.