Step by step

1. Place the flour, eggs, salt and olive oil in the bowl of a Stand Mixer fitted with the Paddle Attachment. Mix on speed 2 until the mixture just starts to come together. Remove the Paddle Attachment and attach the Dough Hook. Mix on speed 2 for 4 minutes until a supple dough forms. Wrap in cling film and rest in the refrigerator for 15 minutes.

2. Cut dough into 4 even sections. Attach the Pasta Roller to the Stand Mixer. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn the Stand Mixer to speed 4 and feed the dough into the rollers. Fold dough in half and feed through again. Repeat this step twice. Adjusting the rollers to setting 2, then 3, then 4 until you have a long sheet of dough. Attach the tagliatelle cutter. Feed the sheet of dough through the cutter and carefully catch it. Cook the fresh pasta for 3-4 minutes in heavily salted water until al dente. Before draining, reserve about 450 ml of the pasta water to use in your sauce.

3. Melt half of the butter over medium heat. Add the lemon slices and sage and cook until brown then transfer the lemon to a plate. Add 350 ml of pasta water to the butter and whisk until combined. Add the remaining butter one piece at a time and whisk until emulsified. Add the cooked pasta to the sauce and sprinkle in the cheese. Cook further until the pasta is tender and the sauce has thickened. Add some extra pasta water to make the sauce runnier. Finish off with black pepper.