Maltagliati with Butter and Sage

Method

1. In a bowl, mix type 1 flour and whole wheat flour (about half and half). Add a pinch of coarse salt, a drizzle of extra virgin olive oil, and a splash of white wine. Stir.
2. Add a little water and knead until you obtain a smooth and homogeneous dough.
3. Dust the work surface with flour, flatten the dough with your hands, and roll it out gradually.
4. Cut the dough into irregular pieces, shaping the maltagliati (like little bow ties).
5. Bring a large pot of salted water to a boil. Cook the maltagliati.
6. Meanwhile, in a pan, melt a walnut-sized piece of butter with a few sage leaves (preferably purple sage).
7. Drain the pasta al dente and transfer it to the pan. Toss briefly.
8. Serve with a grind of black pepper.