Herb Pasta
When your herbs start to go crazy in mid-spring, this is the recipe you’ll come back to again and again. Fresh, fragrant, and full of flavor, this simple herb pasta lets your garden shine. Whether you toss it with a rich brown butter sauce or pair it with something a little more substantial, it’s a dish that never disappoints.
Ingredients
- 2 1/2 cup flour 300 grams
- 1/2 tsp good salt
- 2 egg yolks room temperature
- 1/2 cup chopped herbs
- 1/2 cup good olive oil for serving
- finely grated parmesan cheese for serving
- freshly ground pepper for serving
Instructions
- In a large bowl, combine the flour and salt.
- Make a well in the center and add the eggs and egg yolks.
- Using a fork, beat the eggs, slowly incorporating the flour from the edges into the center.
- Once the dough comes together, use your hands to knead for 1–2 minutes, until a soft, smooth ball forms.
- Cover the dough and let it rest for 30 minutes.
- Divide the dough into quarters. Take one portion and gently shape it into a rectangle.
- Run the dough through a pasta press at the widest setting (level 1). Fold the dough and repeat 3–4 times.
- Adjust the pasta maker to setting 2 and pass the dough through again. Continue this process, increasing the setting each time, until you reach level 7.
- Cut the pasta by hand or run it through a fettuccine cutter.
- Place the cut pasta on a lightly floured sheet pan. Sprinkle with additional flour and gently toss to prevent sticking.
- Repeat with the remaining dough.
- Bring a large pot of water to a boil and add a generous amount of salt.
- Add the pasta and cook for 2–4 minutes, until tender.
Notes
We love this pasta with ground pork. It’s a simple, tasty dish right from the farm.