Herb pasta

Yield: 3 /4

Measure Ingredient
2 tablespoons Finely chopped fresh mixed herbs (basil, thyme, sage,
\N \N 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.


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

Similar recipes