1. Sift and combine the chestnut and durum flours, form them into a mound, scoop a well in the mound, and crack the eggs into it, together with the oil and a pinch of salt.
2. Knead the dough for 10-15 minutes, or until it is firm and elastic. Wrap in plastic wrap and let sit for about one hour.
3. Roll the dough in a pasta machine and cut into fettucine. Be very gentle with the pasta as because of the low gluten content due to the inclusion of the chestnut flour the pasta is fairly delicate
1. Melt the butter slowly in a non reactive fry pan and then turn the heat up to medium until the butter starts to turn light brown.
2. Add the sage leaves and then the lemon juice. Season to taste.
3. Cook the pasta very briefly (about 1-2minutes) in plenty of boiling salted water.
4. Drain well and add to the sauce. Mix gently.
5. Turn into a bowl and garnish with fresh finely grated parmesan (not shaved parmesan)
This recipe was given to me by my good friend chef Michael Ryan. Michael and his partner Jenette run Provenence restaurant and luxury suites in Beechworth, which is quite near our home. Prior to launching his own place, he worked at the Milawa Cheese Company Cafe, Range Restaurant in Myrtleford and also at Wardens in Beechworth. In his very first year at Provenence he was awarded a chef's hat in the Age Good Food Guide which is testament to his talent and passion for good food and service. When I asked him for a recipe for our website I was hoping he would give me this one - it's just one of those super simple recipes that is sensational.