Herb-Laminated Pasta
User Reviews
5
8 reviews
Excellent
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Prep Time
30 mins
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Cook Time
2 mins
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Additional Time
30 mins
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Total Time
1 hr 2 mins
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Servings
2 -3 Servings
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Course
Main Course
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Cuisine
Italian
Herb-Laminated Pasta
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A recipe for Herb-Laminated Pasta! Fresh herbs and edible flowers are pressed between two layers of pasta.
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Ingredients
- 1 cup (125 grams) 00 pasta flour or all-purpose flour
- 1/2 cup (80 grams) fine semolina
- 2 egg large
- water for bringing together the dough
- fresh herbs
- edible flower petals
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and semolina.
- Make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes or up to 1 hour.
- Divide the dough into two equal pieces. Place one on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, starting with the widest setting and continuing to press and dusting with flour as needed to the second to last or last setting based on desired thickness, about 1/16th-1/8th inch (1.5-3 millimeters) thick.
- Place the sheet of pasta on a floured work surface.
- Fold the sheet over, making a mark at the center, then unfold and cut the sheet in half along that line.
- Arrange the flower petals and/or herb leaves across one sheet of pasta. Do not overlap any of the pieces.
- Cover the decorated sheet with the other sheet of pasta.
- Gently press a rolling pin across the sheet to seal, especially around the edges.
- Roll the dough through the pasta machine again, starting at the 3rd from thinnest setting, then again at the 2nd from thinnest setting. Stop here for ribbon shapes or go through the machine one last time at the thinnest setting for filled shapes.
- To make pappardelle, use a pastry cutter or pappardelle cutter to cut the prepared sheet into ribbons about 1 1/4 inch (3 centimeters) wide.
- Arrange the Pappardelle into small nests on a parchment-lined baking sheet or hang on a pasta drying rack to dry for 30 minutes. Repeat with remaining dough.
- Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface and are just tender, about 2-3 minutes if fresh.
- Drain and serve immediately with desired sauce.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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