If you’ve ever admired the delicate beauty of herb-pressed pasta, you might be surprised to learn how simple it is to make at home. These noodles, imbedded with fresh herbs like parsley, basil, or chives, don’t just look stunning—they also infuse your meal with fresh flavor. Whether you’re growing herbs just outside your kitchen door or picking up a few sprigs from the farmers market, herb-pressed noodles are a charming way to bring nature to the plate. Recently my herbs have started to grow in my backyard garden, so I took this as a perfect opportunity to try something I’ve always wanted to do.
What You’ll Need:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil (optional for added flavor)
- 1/2 teaspoon salt
- A handful of fresh herbs (parsley, basil, chives, dill, thyme, or even edible flowers like violets or nasturtiums)
- Rolling pin
- Sharp knife or pasta cutter
- Clean kitchen towel
- Bench scraper
- Pasta drying rack
Make Your Dough
On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Crack in the eggs, add the salt and olive oil (if using), and begin to whisk the eggs with a fork, gradually pulling in the flour from the edges.
Once it starts to come together, use your hands to knead the dough until it’s smooth and elastic—about 8–10 minutes. If it’s too sticky, add a bit more flour. Too dry? Wet your hands and keep kneading.
Wrap the dough in a clean towel or cover with a bowl and let it rest for 30 minutes. This gives the gluten time to relax and makes the dough easier to roll out.
Roll It Out
After resting, divide the dough in half. On a floured surface, roll one half out as thin as you can—aim for about 1/16” thick. If you have a pasta machine, roll to setting 5 or 6.
Now for the fun part; herb pressing.
Lay your chosen herbs across the dough in a single layer. Try to keep them flat and evenly spaced. Then, roll out the second half of your dough to the same thinness and carefully lay it over the first layer, sandwiching the herbs in between. Be sure not to over flour your dough, as you will struggle to get your layers to sandwich together.
Using your rolling pin, gently roll the top sheet to press the herbs into the dough and seal the two layers together. You’ll start to see the herbs’ green outlines showing through. Not only does this look gorgeous, but it helps the herbs stay put during cooking.
Cut the Noodles
Trim the edges if needed and cut your dough into your desired shape. Wide pappardelle ribbons? Thin fettuccine strands? Even lasagna sheets? The choice is yours. A sharp knife or a pizza cutter works perfectly here. Try a fluted pastry wheel for a rustic touch.
Dust the cut noodles with a little flour and let them dry on a towel for 20–30 minutes while you prepare your sauce or bring water to a boil.
Cook and Serve
Bring a large pot of salted water to a boil. Fresh pasta cooks quickly—usually just 2 to 3 minutes—so don’t stray too far from the stove.
Serve your herb-pressed noodles with a simple butter sauce, a drizzle of olive oil and garlic, or a light cream sauce. You’ve already added flavor and beauty with the herbs, so keep your toppings simple and let the pasta shine.
Tips and Variations:
- Try edible flowers! Pansies, calendula, and nasturtiums are all safe and add stunning pops of color.
- Go whole grain: Sub in half whole wheat flour for a more rustic noodle.
- Make ahead: Fresh pasta can be stored in the fridge for 2–3 days or frozen for up to a month. Just dust with flour and store in an airtight container.
There’s something deeply satisfying about turning flour, eggs, and herbs into a homemade meal that looks like art. At Lehman’s, we’re all about getting back to basics—and these noodles are a perfect example of how food can be simple, seasonal, and soul-nourishing.
Gather your herbs, roll up your sleeves, and bring a bit of the garden to your table tonight.
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How to Make Herb-Pressed Noodles at Home
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil (optional for added flavor)
- 1/2 teaspoon salt
- A handful of fresh herbs (parsley, basil, chives, dill, thyme, or even edible flowers like violets or nasturtiums)
- Rolling pin
- Sharp knife or pasta cutter
- Clean kitchen towel
- Bench scraper
- Pasta drying rack
Instructions
Make the Dough
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On a clean surface or in a bowl, mound the flour and make a well in the center.
-
Crack in the eggs and add salt and olive oil (if using).
-
Whisk the eggs with a fork, gradually incorporating the flour from the sides.
-
Once a dough forms, knead it by hand for 8–10 minutes until smooth and elastic.
-
Add more flour if too sticky or slightly wet your hands if too dry.
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Wrap the dough in a towel or cover with a bowl. Let it rest for 30 minutes.
Roll Out and Press the Herbs
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Divide the dough in half.
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Roll one half out on a floured surface until very thin (about 1/16” thick or setting 5–6 on a pasta roller).
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Arrange your herbs or flowers evenly across the rolled-out dough.
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Roll out the second dough half to the same thinness.
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Carefully place it over the herb layer, sandwiching the herbs inside.
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Gently roll over the top layer with a rolling pin to press and seal the two layers. The herbs will show through.
Cut the Noodles
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Trim the edges if needed.
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Cut into desired shapes (pappardelle, fettuccine, lasagna sheets, etc.) using a sharp knife or cutter.
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Lightly dust noodles with flour.
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Let them rest on a clean towel for 20–30 minutes.
Cook and Serve
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Bring a large pot of salted water to a boil.
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Add pasta and cook for 2–3 minutes, until just tender.
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Serve with your favorite simple sauce: butter, olive oil and garlic, or a light cream sauce.
Notes
Be sure not to over flour your layers; you will have trouble with them sticking together.
Only use edible herbs and flowers.
