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.
