To Make Strapponi

• Make a flour well, break the eggs into it and whisk them a little (you can also beat eggs in a small bowl and then add them to flour or start by mixing flour and eggs together in a bowl and then turning it out onto a board to knead).
• Continue mixing the flour with the eggs until they are no longer runny. Knead the dough for about 7-10 minutes until the pasta dough is smooth and rest it for 30 minutes.
• Roll out the dough with the rolling pin. Cut ½ the dough, so you can do the steps below in two batches (it involves a lot of pasta!).
• Roll out the dough with the rolling pin, rolling it out until it is flat enough to be passed through a pasta machine if you are using one.

  If you aren’t using a machine you need to keep rolling out the dough.
• Laminate the pasta sheet with fresh sage and fold the sheet and roll out once again until it is thin enough to almost see your fingers through it. Cut the pasta into rectangular sheets using a pastry wheel or a knife.
• Bring a large pot of lightly salted water to a boil over high heat. Add all the pasta and cook for 2 to 3 minutes; drain.
• Melt the butter in a skillet over medium heat. Stir in the sage and salt for a few seconds, then add the cooked pasta. Toss gently with 2 tablespoons of Belper Knolle cheese and Grana Padano cheese.** And that’s it! Buon appetito!