Savoy Cabbage and Sausage Fettucine

For 4

For the Fresh Egg Pasta

4 large eggs

300 g all-purpose flour

100 g durum semolina flour

To Season

1 small Savoy cabbage

3 sweet italian sausage

1 garlic clove

100 ml white whine

extra virgin olive oil

sage leaves

Parmigiano Reggiano, grated

salt and pepper

Place the flours on a board , make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers or the fork, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead and work the dough with your hands, to develop the gluten in the flour, until well combined, smooth and elastic, wrap it in cling film and put it in a fresh place to rest for at least half an hour before you use it.

Roll out the dough, with a machine or a a rolling pin, until you get a thin sheet of pasta, the cut it into fettuccine.

Chop the sausage, remove the outermost leaves of the cabbage and discard. Break off the leaves of the cabbage one by one, and cut out the tough central stem, cut the cabbage leaves into ribbons. Heat 1 or 2 tablespoon of oil in a large frying pan, add the garlic and 3 leaves of sage. When they start to colour a bit, add the chopped sausage and cook until golden and cooked through. Add the wine and stir over medium heat until the sausage start to brown. Now add the cabbage and season with a pinch of salt and pepper, stir and cook until the cabbage and sausage are mixed and the cabbage is starting to wilt. Bring a large pan of water to the boil and cook the fettuccine until al dente. Toss the fettuccine, cabbage and sausage together, adding some cooking pasta water and serve immediately with some grated Parmigiano.