Ingredients
- 4 large eggs
- 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 2 1/2 to 2 3/4 cups unbleached all-purpose flour
- 4 tablespoons extra virgin olive oil, divided
- 1 large clove garlic, minced
- 1/4 cup minced parsley
- 4 large Yukon Gold Potatoes, cooked and mashed
- 1/2 cup grated Parmigiano Reggiano cheese
- Grating nutmeg
- Salt and pepper to taste.
- BUTTER SAGE SAUCE
- 1 cup unsalted butter (2 sticks)
- 1/3 cup minced sage leaves
- Salt
- Grated Parmigiano Reggiano cheese
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