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.
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