I loved the idea of using fresh herbs in the pasta and then serving with only some tomato sauce and oregano or just with a simple butter sauce topped with freshly grated parmesan cheese. And it was everything I imagined: so delicious and actually impressive. Your guests will always be surprised with a pasta dish that is anything but ordinary!
How to prepare the pasta dough:
On a flat surface, sift the flour and dig a hole in the center into which the eggs will be added. Start mixing with a fork and incorporate the flour little by little. Once the flour is all mixed with the yolks, start mixing using your hands until the mixture is well homogeneous. Add the saffron, the parmesan and season with salt. If needed, add some water. Form the dough into a ball and wrap it inside a plastic wrap. Let it rest aside for at least 20 minutes and prepare the stuffing. For the pasta making, dust your work surface with some flour. Take a lump of dough and press it with your fingertips. Set the pasta machine at its widest setting and roll the pasta dough though it. If the pasta sticks, dust it with flour. Click the pasta machine down a setting and roll the dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process four to five times. The pasta dough becomes smooth and workable like that. Now it’s time to roll the dough out properly, working it through all the settings on the machine, from the widest down to the narrowest. Dust both sides of the pasta with some Cecco flour every time you roll it through the machine. When you’ve got down to the narrowest setting, fold the pasta in half lengthwise, then in half again, and again once more until you’ve got a square piece of dough. Turn it 90 degrees and pass it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a nice rectangular sheet of dough with straight sides. If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again.
I picked some fresh basil leaves from my garden. Then I distributed them over the pasta sheet, folded another thin pasta sheet over and sprinkled with a little flour. I set the machine back to the second lower setting and passed the basil pasta through the rollers again. If you want the end sheets to be as thin as possible, pass the pasta through the rollers once more using the narrowest setting. The pasta won’t break, and the leaves flatten beautifully.
You can use any kind of leaves and herbs that can make your pasta stand out in vision and taste: parsley, chive, oregano, mint …
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3 Comments Add yours
Thank you for sharing this incredible way to do pasta from scratch
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I love to do this with whole herb leaves. Recently my 8-year-old got a handful of Red Safari Spice tea and kneaded that into the pasta dough. I don’t know how he came up with that idea but I was not about to discourage his creative thinking. It was actually good with only olive oil, salt and pepper (the only way he eats pasta).
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He has great ideas it seems !!!! And i am sure it was very tasty !!!
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