Yield: 3 /4
|2 tablespoons||Finely chopped fresh mixed herbs (basil, thyme, sage,|
|\N \N||Rosemary, oregano, marjoram)|
|1½ cup||Unbleached all-purpose or semolina flour|
|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.
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.
From the collection of Jim Vorheis