PARSLEY PASTA

pretty herb laminated pasta
Many, many years ago I saw an article in a Martha Stewart magazine for herb laminated fresh pasta. It wasn’t until lock down that I actually got around to trying my hand at making it ( who says lock down was so bad ???)

I used flat leaf parsley, although any soft herb will work, basil, sage, dill, or chervil. Make sure to pick the leaves from the stalks, and use only the leaves as the thicker stalks will tear the pasta when rolling through the pasta machine. ( If you look closely you will see what I mean in the 3rd image) If this does happen it’s not serious, it will still taste delicious!

I used a simple egg pasta recipe of 100g of 00 flour to 1 egg and a pinch of salt and 1-2 teaspoons of olive oil. Semolina for dusting.

I simply mixed the flour and egg, salt and oil to form a dough, knead the dough for about 8-10 minutes until it was smooth. Rest the dough for an hour and then rolled it out as you would for lasagna.starting on the thickest setting on the pasta machine I rolled out until thin enough that I could see my hand through the dough. Cut the sheet in half. Lay the herbs on one half of the lasagna sheet, cover the the second sheet of pasta and press down gently, then roll through the pasta machine again to “seal” the herb and pasta layers.
cut into shapes, boil in salted water for 2- 3 minutes.

400g of flour and 4 eggs will make enough pasta for 4 people. I made both Pappadelle and Fazzoletti (handkerchief), two of my favourite types of pasta. Both are the perfect shape to show off the pretty pasta.

Fazzoletti is usually served with Pesto Genovese ( classic basil pesto) I made this recipe with lemon, olive oil and parley, and tossed a few marinated artichokes through as well.

PIN FOR LATER 

featured image parsley pasta

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