There’s something truly magical about transforming a few simple ingredients—flour, eggs, and herbs—into a pile of gorgeous, fresh pasta. Forget the store-bought stuff! This Herbed Fresh Pasta recipe fills your kitchen with the incredible aroma of fresh herbs and results in tender, flavorful noodles with a beautiful green hue. It’s a therapeutic process and an impressive dish that’s surprisingly simple to master. Ready to roll up your sleeves and create a meal you won’t forget?
Ingredients
• MAKES: 4 servings
• TIME: 1 hour
• 2 cups (240g) all-purpose flour, plus more for dusting
• 1 teaspoon (6g) salt
• 3 large eggs
• For the Herbs (Choose One)
• 1/4 cup (15g) minced fresh parsley, basil, or chervil leaves
• 1 tablespoon (4g) minced fresh sage leaves
• 1 teaspoon (1g) minced fresh rosemary or thyme leaves
Instructions
1. Combine : In a food processor, combine your chosen herb with the flour and salt and pulse once or twice to mix. Add the eggs and process until a ball of dough begins to form, about 30 seconds. If the dough seems dry, add a few drops of water. If it’s too sticky, add a tablespoon of flour. (To make by hand, mound the flour, salt, and herbs on a clean counter, make a well in the center, crack the eggs into it, and gradually incorporate the flour with a fork, then your hands.)2. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 5-8 minutes, until it is smooth, firm, and elastic.3. Rest the Dough: Wrap the dough tightly in plastic wrap or cover with a clean cloth and let it rest at room temperature for at least 30 minutes. This step is crucial for relaxing the gluten, making the dough easier to roll.4. Roll the Pasta: Cut the dough into four equal pieces. Working with one piece at a time (keep the others covered), flatten it with your palm. Run it through a pasta maker on the widest setting. Fold the dough into thirds, like a letter, and run it through the widest setting again. Repeat this process 2-3 times.5. Thin the Sheets: Continue passing the dough through the machine, narrowing the setting one notch at a time, until you reach your desired thickness (usually the second-to-last setting for fettuccine or pappardelle).6. Cut the Noodles: Lightly flour the pasta sheet and run it through the cutter attachment of your pasta machine. Alternatively, you can gently roll the sheet up and slice it into noodles with a sharp knife. Toss the cut pasta with a little flour to prevent sticking.7. Cook and Serve: Bring a large pot of salted water to a rolling boil. Add the fresh pasta and cook for 2-4 minutes, or until al dente. Fresh pasta cooks much faster than dried! Drain and toss with your favorite sauce immediately.
Nutritional Information
• (per serving, approx.)
• Calories: 350 kcal
• Protein: 15g
• Carbohydrates: 60g
• Fat: 5g
• Sodium: 650mg
Pro Tips
• Pro-Tips for Perfect Pasta
• For a stunning visual, create laminated pasta. Roll dough to its thinnest setting, lay whole parsley or small basil leaves on one half, fold the other half over, and roll it through the machine again to press the leaves between the layers.
• Don’t skip the 30-minute rest period. It allows the gluten to relax, which is essential for a tender pasta that’s easy to roll out without tearing.
• For a deep umami flavor, add 1-2 tablespoons of finely ground dried porcini mushroom powder or dried tomato powder to your flour mixture.
• To create vibrant red or pink pasta, substitute 1/2 cup of puréed cooked beets or roasted red peppers for one of the eggs. You may need to add about 1/2 cup of extra flour to achieve the right consistency.
FAQ
Q: Can I make this herbed pasta recipe vegan
A: Yes, you can create a vegan version, though the texture will be different. To replace the 3 large eggs, use a mixture of about 1/2 to 2/3 cup of warm water and 2 tablespoons of olive oil. You may need to adjust the liquid to achieve the right dough consistency. The resulting pasta will be delicious but less rich and slightly chewier than the traditional egg-based dough.
Q: How can I make this a complete high-protein vegetarian meal
A: The pasta itself provides a good base with 15g of protein per serving. To create a more complete and higher-protein meal, pair it with a protein-rich sauce. Excellent vegetarian options include a hearty lentil bolognese, a creamy white bean and garlic sauce, or a classic pesto made with pine nuts and nutritional yeast.
Q: What is the best way to store this fresh vegetarian pasta
A: To store for up to 2 days, lightly dust the nests of fresh pasta with flour, place them on a baking sheet, cover, and refrigerate. For longer storage, freeze the pasta nests on a baking sheet until solid, then transfer them to an airtight freezer bag. It will keep for up to a month and can be cooked directly from frozen, just add an extra minute to the cooking time.
