Herbed Pasta Dough Recipe

From Dorothy McNett's Recipe Book.

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Herbed Pasta Dough

From Dorothy McNett's recipes at www.dorothymcnett.com. So easy, so delicious...and use what ever fresh herbs you have on hand, using about 3-4 tablespoons diced herbs per cup of flour as a guide.

1/2 cup diced fresh herbs (parsley, cilantro, basil, thyme, oregano, even baby spinach leaves)
2 1/4 cups all purpose unbleached flour
1/4 - 1/2 teaspoon fine sea salt (herbed sea salt is wonderful!)
3 large eggs
1 teaspoon extra virgin olive oil

First dice the herbs, removing stems. Measure about 1/2 cup or even up to 3/4 cup. Set aside. In food processor with steel chopping blade in place combine the flour and salt and whirl to blend. Add the eggs and the olive oil. Pulse until mixture looks like it wants to form a ball. Keep blending in processor for about 30-60 seconds to knead. Add the diced herbs and blend. Remove and shape into a ball,using just enough extra flour to make it manageable. Cut the ball of pasta dough into 3-4 pieces of more or less equal size. If using a pasta machine, set the rollers on their widest setting. Flour one piece of dough lightly and feed it through the rollers. Fold the dough strip into thirds to make a square, then feed it through the machine rollers again, dusting with flour if the dough sticks. Repeat this folding and rolling process 5-6 times to knead the dough until it is smooth and elastic. Tighten the rollers one notch and feed the dough through. Continue tightening the rollers one notch each time, ending with the narrowest setting, or as thick or thin as desired. Lightly dust the dough and machine with flour if necessary so that it does not stick. Cut as desired, using the pasta machine attachments or a pasta wheel or knife.
IF NOT USING A PASTA MACHINE, after shaping and dividing the dough into portions, roll out on a lightly floured surface with a rolling pin to desired thickness. Cut with a pastry wheel or knife into desired shapes.

Recipe created 2013-06-09.

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