Knead all ingredients together to form a smooth dough. Let rest in the refrigerator for 30 minutes.

Cut the dough into quarters and roll it into strands using a pasta machine. For the pappardelle, the noodle strand should be a good 30 cm long.

Flour the work surface well. Roll up the dough loosely and use a knife to cut pasta about 1.5 cm wide. Keep on a tea towel until use.

Just before serving, cook in plenty of salted water for 3 minutes until al dente. Strain the pasta and put it back in the saucepan. Serve with sage butter.

Mix the water with the yeast and the pinch of sugar, let rise for 10 minutes.

Mix flour with salt. Mix all ingredients briefly with a wooden spoon until you have a smooth dough. Cover and leave the dough to rise in the refrigerator overnight.

Take the dough out of the refrigerator 1 hour before baking. Preheat the oven to 230 ° C.

Flour the work surface heavily and place the dough on top. Divide the amount of dough as desired (for 1 large or 2 small breads) and twist the dough into each other. Bake in the oven with strong steam for 20 minutes.

Put the steaks with the oil in a large, slightly preheated pan. Fry on one side over medium heat. Turn the meat over, fry it brown on the second side.

Place the steaks side by side on the oven shelf (middle rail), insert a tray underneath. Cook in a preheated oven at 100 ° C top / bottom heat for 30-35 minutes.

Take the steaks out of the oven. Pluck the rosemary needles from the branches and place in a pan with the steaks, froth up with the butter. Baste the steaks with the butter for 2 minutes, turning again and again.