Herb-laminated pasta

Herb-laminated pasta

These ethereal ribbons of herb-studded pasta create instant wow-factor for even the simplest of sauces. Dress them in nothing but a little butter or olive oil, or keep them as sheets to make restaurant-worthy ravioli.

Herb-laminated pasta

Use your dough to make one of our impressive filled pasta recipes.

  • Serves icon Serves 2
  • Time icon Hands-on time 1 hour, plus resting. Simmering time 2 min

These ethereal ribbons of herb-studded pasta create instant wow-factor for even the simplest of sauces. Dress them in nothing but a little butter or olive oil, or keep them as sheets to make restaurant-worthy ravioli.

Use your dough to make one of our impressive filled pasta recipes.

Nutrition: per serving

Calories
776kcals
Fat
21.4g (4.6g saturated)
Protein
26.9g
Carbohydrates
115.8g (1g sugars)
Fibre
6.2g
Salt
0.4g

Ingredients

  • 300g 00 flour, plus extra to dust
  • 3 medium free-range eggs
  • 2 tbsp olive oil
  • Fine semolina to dust
  • 20g small soft herbs (sage, chives, basil, dill and thyme leaves work best), picked into individual leaves

Useful to have

  • Pasta machine
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Method

  1. Sift the flour with a good pinch of salt onto a clean work surface in a mound, then press the base of the sieve into the flour to make a large well in the centre. Crack the eggs into a jug with the oil, whisk to combine, then pour the mixture into the well.
  2. With your fingers shaped in a claw, gradually incorporate the flour into the beaten egg mixture. Make circular stirring motions to bring increasing amounts of flour into the egg mixture. When the mixture has come together as a dough it’s ready.
  3. Once all the flour has been incorporated, knead the dough for about 5 minutes as if you’re making bread – it needs to be smooth and spring back to the touch. If the dough is too dry and cracks start to appear, add 1-2 tbsp water and knead for a bit longer. If the dough is too wet and sticky, add a little flour. Form the dough into a ball, flatten into a disc, then wrap well and chill for 30 minutes.
  4. Divide the dough into 4 batches, keeping the rest wrapped while not being rolled out. Set the pasta machine to its widest setting, then flatten and shape the dough into a rectangle (making sure it will fit widthways through the rollers). If the dough seems a little wet, lightly dust it with flour. Carefully pass the dough through the rollers, then fold in half, end to end. Repeat 2-3 times, folding and passing the dough through the rollers each time. If the dough is sticking, sprinkle the machine and work surface with a little semolina flour. Once the dough has gone through the widest setting 2-3 times, narrow the setting by a notch, then continue to wind the pasta through, without folding the dough. The dough will get longer and thinner. Carry on rolling the dough through, narrowing the rollers by a notch each time, until you have a medium-thin sheet.
  5. Lay the pasta sheet on a lightly dusted work surface then cut it in half. Arrange the herbs across the dough, leaving some space between each. Lay the second sheet of pasta dough on top and press down gently, smoothing with your hands from one end to remove any air bubbles. Set the pasta roller to one notch thicker than your previous roll and continue the rolling process, narrowing the rollers by a notch each time until you reach the thinnest setting. Cut into thick ribbons (a pizza wheel works best for this if you don’t have a pasta one) then dust with a little semolina and set aside while you repeat with the remaining dough.
  6. Cook the pasta in a large pan of salted boiling water for 2-3 minutes, until just tender. Drain, reserving some of the pasta water to use when combining the pasta with your chosen sauce.

Nutrition

Calories
776kcals
Fat
21.4g (4.6g saturated)
Protein
26.9g
Carbohydrates
115.8g (1g sugars)
Fibre
6.2g
Salt
0.4g

delicious. tips

  1. Keep and freeze any offcuts and trimmings to add to soups.

  2. Allow each pasta sheet to dry for about 10 minutes on each side before cutting. Once cut, dust the ribbons with semolina flour and stack them up. Freeze the stacks until the strips are solid, about 25 minutes, then transfer them to a large freezer bag. They will keep for up to 2 months in the freezer. Cook straight from frozen, adding an extra minute to the cooking time.

  3. No pasta machine? You can also roll out the pasta by hand with a rolling pin. Work in small batches and roll the dough as thinly as you can.

Buy ingredients online

Recipe By

Emily Gussin

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