Pasta Herb Squares Recipe

From Dorothy McNett's Recipe Book.

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Pasta Herb Squares

From Dorothy McNett's recipes at This makes a small batch of freshly made pasta in minutes, just enough for 2-4 people. Use whatever fresh herbs you have, such as chervil, basil, parsley, cilantro, etc. It is best to use just the tender leaves and avoid using the stems as they might poke through the delicate pasta dough.

3/4 cup all purpose unbleached flour
1/4 teaspoon very fine sea salt
1 large egg
1 teaspoon extra virgin olive oil
4-5 sprigs fresh herb, using the leaves only
sprinkles of flour for rolling

boiling water
1/2 teaspoon salt
drizzle of olive oil
pasta sauce, as desired
cheese, as desired

In food processor with steel chopping blade in place combine the 3/4 cup flour, salt, egg and oil. (Or mix in a bowl, dump out onto the counter and hand knead). Mix until the dough forms a ball and is not sticky nor too dry. Roll the dough out on a floured surface (pastry cloth works great!) into a rectangle as thin as you can get it without it tearing. Arrange the herb leaves across the top half of the rectangle. Fold up the bottom half to encase the herbs, pinching the edges together with your fingers. Using a floured rolling pin, roll into a neat and workable rectangle. With a pastry cutter or a knife, cut into desired shapes. Allow to rest about 10 minutes. In meantime, heat water to boiling point in a pasta cooker or other large kettle. Add about 1/2 teaspoon salt and a drizzle of olive oil. Add pasta and cook for 8-10 minutes, or until done. If they are kind of thick, it will take 10-12 minutes. Drain and serve with desired sauce and cheese.

Recipe created 2012-06-05.

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