Fresh pasta with herbs

Yield: 1 servings

Measure Ingredient
½ cup Whole wheat flour
1½ cup Unbleached white flour
2 larges Eggs; beaten (or 1/2 cup
\N \N ; water, if not using
\N \N ; eggs)
\N \N Salt
\N \N Water
¼ cup Olive oil
½ cup Chopped fresh herbs; packed (sage,
\N \N ; tarragon, thyme,
\N \N ; parsley)
¼ teaspoon Hot pepper flakes
2 \N Cloves minced garlic
2 \N Strips lemon zest; minced



Pasta: In a bowl combine flours and salt, make a well and add the beaten egg or water. Mix to form a ball. Turn the dough out onto a floured board and knead 1015 minutes. Let the dough rest covered with damp kitchen towel for at least 45 minutes.

Roll out the dough as thinly as possible, dust with flour and fold into a long cylinder. Slice the pasta, unfold and dust with more flour. Bring 46 quarts of water to a boil, add 2 tablespoons of sea salt or kosher salt.

Cook pasta 1½ 2 minutes. Drain and reserve ½ cup or so of the cooking water.

Sauce: In a wide saute pan combine oil, garlic, pepper flakes and lemon zest. Cook over medium heat until the garlic begins to sizzle, then raise the heat and add the herbs. Cook at high for 30 seconds while stirring. Add the drained pasta and toss.

Add 23 tablespoons of reserved pasta water and serve.

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9205 Converted by MM_Buster v2.0l.

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