Herb - Laminated Pasta
By Kristan Raines
Images
Serves
4
Ingredients
Ingredients
Herb-Laminated Pasta
Herb-Laminated Pasta
- 2 ⅔ cup (320g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 4 large eggs (200g)
- Fresh basil, parsley leaves,and dried or fresh edible flowers
- 4 tbs salted butter
- 2 tbs extra virgin oil
- 4 large garlic cloves,thinly sliced
- 1 tsp lemon zest
- 1 tbs lemon juice
- ¼ cup chopped parsley
- ¼ cup chopped basil leaves
- Kosher salt and fresh pepper, to taste
- Parmesan cheese, freshly grated for garnish
Procedure
Method
- Begin by making the pasta. Place the flour in a mound on a clean work surface and sprinkle the salt over the top. Form a well in the middle of the mound, then carefully add the eggs to the center of the well.
- Using a fork, whisk the eggs together while slowly incorporating the flour from the mound. Continue this process until a shaggy dough forms.
- Knead the dough for 8-10 minutes, or until it becomes smooth. If the dough ever seems too sticky, add a little extra flour as needed. Flatten the dough into a disc, cover with plastic wrap, and let rest at room temperature for at least 30 minutes and up to 1 hour.
- Cut the dough in half. Place one half on a lightly floured surface and rewrap the other half in plastic. Keep a large baking sheet nearby that has been lightly dusted with flour.
- Roll the dough into a very thin rectangle, about 1/16-inch thick (it will still work if slightly thicker), using more flour as needed to prevent sticking. Fold the two shortest ends together andmake a mark at the center. Cut the dough in half at that mark, so that you have two equal sized sheets.
- Arrange the fresh herbs and flowers on one of the sheets of dough, making sure none of them overlap. Lay the second sheet of dough over the top of the sheet with the herbs. Gently press the sheets together, smoothing out any air bubbles that may have formed.
- Use a rolling pin to gently roll the two sheets together, making them as thin as possible without bruising the herbs too much.
- Fold the dough in half, then fold in half in the same direction again. Cut the edges slightly tomake them sqaure, then cut into ribbons that are about 1-inch wide. Place each piece of pasta on the prepared baking sheet in straight rows. If stacking, make sure to lightly dust with flour to prevent sticking.
- Repeat this process for the second half of the dough. Bring a large pot of well-salted water to a boil. Add the pasta to the water and cook for 2-3 minutes.
- At the same time, begin making the sauce. Place a large saucepan over medium heat and add the butter and oil. Once melted, add the garlic and chili flakes and cook for about 2 minutes. Do not let the garlic brown.
- Once the pasta is cooked add it to the pan and immediately follow with 1 cup of pasta water. Add the zest and lemon juice and toss to combine. Continue cooking until the sauce thickens and begins to coat the pasta.
- Add the fresh herbs, tossing to coat. Season to taste with salt and a few cracks of pepper, before dividing between 4 bowls.
- Top each serving with a generous amount of freshly grated parmesan cheese and enjoy!
Herb - Laminated Pasta
By Kristan Raines
Serves
4
Ingredients
Ingredients
Herb-Laminated Pasta
Herb-Laminated Pasta
- 2 ⅔ cup (320g) all-purpose flour, plus extra for dusting
- 1 tsp fine sea salt
- 4 large eggs (200g)
- Fresh basil, parsley leaves,and dried or fresh edible flowers
- 4 tbs salted butter
- 2 tbs extra virgin oil
- 4 large garlic cloves,thinly sliced
- 1 tsp lemon zest
- 1 tbs lemon juice
- ¼ cup chopped parsley
- ¼ cup chopped basil leaves
- Kosher salt and fresh pepper, to taste
- Parmesan cheese, freshly grated for garnish
Procedure
Method
- Begin by making the pasta. Place the flour in a mound on a clean work surface and sprinkle the salt over the top. Form a well in the middle of the mound, then carefully add the eggs to the center of the well.
- Using a fork, whisk the eggs together while slowly incorporating the flour from the mound. Continue this process until a shaggy dough forms.
- Knead the dough for 8-10 minutes, or until it becomes smooth. If the dough ever seems too sticky, add a little extra flour as needed. Flatten the dough into a disc, cover with plastic wrap, and let rest at room temperature for at least 30 minutes and up to 1 hour.
- Cut the dough in half. Place one half on a lightly floured surface and rewrap the other half in plastic. Keep a large baking sheet nearby that has been lightly dusted with flour.
- Roll the dough into a very thin rectangle, about 1/16-inch thick (it will still work if slightly thicker), using more flour as needed to prevent sticking. Fold the two shortest ends together andmake a mark at the center. Cut the dough in half at that mark, so that you have two equal sized sheets.
- Arrange the fresh herbs and flowers on one of the sheets of dough, making sure none of them overlap. Lay the second sheet of dough over the top of the sheet with the herbs. Gently press the sheets together, smoothing out any air bubbles that may have formed.
- Use a rolling pin to gently roll the two sheets together, making them as thin as possible without bruising the herbs too much.
- Fold the dough in half, then fold in half in the same direction again. Cut the edges slightly tomake them sqaure, then cut into ribbons that are about 1-inch wide. Place each piece of pasta on the prepared baking sheet in straight rows. If stacking, make sure to lightly dust with flour to prevent sticking.
- Repeat this process for the second half of the dough. Bring a large pot of well-salted water to a boil. Add the pasta to the water and cook for 2-3 minutes.
- At the same time, begin making the sauce. Place a large saucepan over medium heat and add the butter and oil. Once melted, add the garlic and chili flakes and cook for about 2 minutes. Do not let the garlic brown.
- Once the pasta is cooked add it to the pan and immediately follow with 1 cup of pasta water. Add the zest and lemon juice and toss to combine. Continue cooking until the sauce thickens and begins to coat the pasta.
- Add the fresh herbs, tossing to coat. Season to taste with salt and a few cracks of pepper, before dividing between 4 bowls.
- Top each serving with a generous amount of freshly grated parmesan cheese and enjoy!