On a clean surface, create a mound with the flour. Make a well in the center and crack the eggs into it. Add a pinch of salt. Gently beat the eggs with a fork, gradually incorporating the flour until a dough forms.

Dough: Knead the dough for about 5 minutes until it's smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.

Using a rolling pin, roll out the dough into a thin sheet. Dust with flour as needed. Roll the sheet into a cylinder and slice into thin ribbons to create the tagliatelle.

In a saucepan, combine the pumpkin puree, heavy cream, broth, nutmeg, salt, and pepper. Simmer over low heat for about 5 minutes, stirring occasionally.

Using an immersion blender or a regular blender, carefully blend the sauce until smooth and velvety. Adjust seasoning if needed.

In a skillet, melt the butter over medium heat. Add the fresh sage leaves and let them sizzle for a minute until fragrant and the butter is golden.

Toss the cooked tagliatelle in the pumpkin sauce until evenly coated. Serve portions with a drizzle of sage-infused butter on top.