Herb pasta

Yield: 3 /4

Measure Ingredient
2 tablespoons Finely chopped fresh mixed herbs (basil, thyme, sage,
Rosemary, oregano, marjoram)
1½ cup Unbleached all-purpose or semolina flour
2 larges Eggs
1 tablespoon Vegetable oil

Yield: ¾ pound fresh pasta

Mix at least 3 types of herbs together in equal proportions.

Process the herbs to a fine puree in a food processor or blender. Then mix them with the flour in the bowl of a food processor or electric mixer. Add the eggs and oil. Mix and knead the dough, let it rest, roll it out, and cut the pasta to size desired.

VARIATION:

Basil Pasta ... Substitute ½ cup tightly packed basil leaves for the fresh herbs. Process to a fine puree before adding to the flour. Proceed with the recipe above.

Pasta Salads!

From the collection of Jim Vorheis

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