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.
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Crack in the eggs and add salt and olive oil (if using).
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Whisk the eggs with a fork, gradually incorporating the flour from the sides.
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Once a dough forms, knead it by hand for 8–10 minutes until smooth and elastic.
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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.