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Mains

Amaranth Pasta with Brown Butter Sage Sauce

Image of Brinda Govindarajan Brinda Govindarajan Rotimatic In-house Chef

  • PREP:
  • COOK:
  • SERVES: 3-4 pax
ROTIMATIC SETTING
Recipe
Puri
Flour
Aashirvaad Whole Wheat
Thickness
1
Roast
1
Oil
2
FLOUR MIX
3 cup
Aashirvaad Whole Wheat Atta
1/3 cup
Amaranth flour
1 tsp
Garlic powder
1 tsp
Sea salt
INGREDIENTS
6 tbsp
Unsalted melted butter
12-14
Fresh sage leaves
1 tsp
Lemon juice
1/2 tsp
Pepper powder
1/2 tsp
Salt

1 Make puri discs using the puri settings on your Rotimatic.

2 Remove the flattened discs immediately from the Rotimatic and smear melted butter on both sides of the discs.

3 Using a pastry cutter or pizza cutter, cut the flattened puri dough to 1/2 cm width strips. Refrigerate the pasta strips in an airtight container for 30mins.

4 In a large pan, boil water with salt and a few drops of olive oil. Add the refrigerated pasta pieces into the boiling water. Boil for 5-6 mins, until pasta pieces have all floated up. Drain the pasta and rinse with cold water.

5 Melt butter in a saucepan. When you see white foam, add the sage leaves. Keep stirring until you see a brown color and dark solids at the bottom. Add salt, pepper, and lemon juice to the sauce.

6 Switch off the flame and toss the pasta pieces into the sauce. Mix well and eat immediately.

Tags: Mains
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