Herb-Laminated Pasta
By Tested and perfected in the Sur La Table kitchen
Images
Serves
Makes 4 servings
Ingredients
- 12 ½ ounces (2 ½ cups) unbleached all-purpose flour, plus more for dusting
- 1 teaspoon fine kosher salt
- 4 large eggs
- 1 tablespoon extra-virgin olive oil
- Semolina flour, for dusting pasta and surfaces
- ¼ cup fresh tender herbs (tarragon, dill, parsley)
- ¼ cup of water, for brushing
Procedure
To make the dough: Place the flour and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the flour mixture and add the eggs and oil. Using a fork, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards. When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead the dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, about 5 minutes. Shape the dough into a ball and flatten it into a disk. Cover with plastic wrap and rest for at least 20 minutes or up to an hour at room temperature.
To roll out and cut the dough: Secure a pasta machine to the edge of a long countertop or using a stand mixer, attach the pasta maker attachment. Using a bench scraper, cut the dough into 4 pieces. Keep the extra dough covered in plastic wrap while working with 1 piece. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with 1 hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
To prepare pasta sheets: Roll fresh pasta dough into sheets, finishing on the thinnest machine setting. Lay the sheets on a lightly floured work surface and cut into even squares, about 5 x 5-inches. Very lightly brush pasta with water. Working quickly so pasta does not become dry and brittle, distribute herbs evenly across half of the pasta squares, leaving ½-inch space around each leaf and a 1-inch border around the edges. Cover with the remaining pasta squares and press lightly to adhere. Adjust the pasta machine rollers to the second thinnest setting and gently pass the layered pasta squares through the machine. If necessary, use a bench scraper to trim the pasta squares to fit inside individual shallow pasta bowls. Place pasta sheets on a baking sheet dusted with flour, cover with plastic wrap or a clean kitchen towel, and set aside.
To roll out and cut the dough: Secure a pasta machine to the edge of a long countertop or using a stand mixer, attach the pasta maker attachment. Using a bench scraper, cut the dough into 4 pieces. Keep the extra dough covered in plastic wrap while working with 1 piece. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with 1 hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
To prepare pasta sheets: Roll fresh pasta dough into sheets, finishing on the thinnest machine setting. Lay the sheets on a lightly floured work surface and cut into even squares, about 5 x 5-inches. Very lightly brush pasta with water. Working quickly so pasta does not become dry and brittle, distribute herbs evenly across half of the pasta squares, leaving ½-inch space around each leaf and a 1-inch border around the edges. Cover with the remaining pasta squares and press lightly to adhere. Adjust the pasta machine rollers to the second thinnest setting and gently pass the layered pasta squares through the machine. If necessary, use a bench scraper to trim the pasta squares to fit inside individual shallow pasta bowls. Place pasta sheets on a baking sheet dusted with flour, cover with plastic wrap or a clean kitchen towel, and set aside.
Herb-Laminated Pasta
By Tested and perfected in the Sur La Table kitchen
Serves
Makes 4 servings
Ingredients
- 12 ½ ounces (2 ½ cups) unbleached all-purpose flour, plus more for dusting
- 1 teaspoon fine kosher salt
- 4 large eggs
- 1 tablespoon extra-virgin olive oil
- Semolina flour, for dusting pasta and surfaces
- ¼ cup fresh tender herbs (tarragon, dill, parsley)
- ¼ cup of water, for brushing
Procedure
To make the dough: Place the flour and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the flour mixture and add the eggs and oil. Using a fork, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards. When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead the dough until it is smooth and flexible but not sticky, adding small amounts of flour as needed, about 5 minutes. Shape the dough into a ball and flatten it into a disk. Cover with plastic wrap and rest for at least 20 minutes or up to an hour at room temperature.
To roll out and cut the dough: Secure a pasta machine to the edge of a long countertop or using a stand mixer, attach the pasta maker attachment. Using a bench scraper, cut the dough into 4 pieces. Keep the extra dough covered in plastic wrap while working with 1 piece. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with 1 hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
To prepare pasta sheets: Roll fresh pasta dough into sheets, finishing on the thinnest machine setting. Lay the sheets on a lightly floured work surface and cut into even squares, about 5 x 5-inches. Very lightly brush pasta with water. Working quickly so pasta does not become dry and brittle, distribute herbs evenly across half of the pasta squares, leaving ½-inch space around each leaf and a 1-inch border around the edges. Cover with the remaining pasta squares and press lightly to adhere. Adjust the pasta machine rollers to the second thinnest setting and gently pass the layered pasta squares through the machine. If necessary, use a bench scraper to trim the pasta squares to fit inside individual shallow pasta bowls. Place pasta sheets on a baking sheet dusted with flour, cover with plastic wrap or a clean kitchen towel, and set aside.
To roll out and cut the dough: Secure a pasta machine to the edge of a long countertop or using a stand mixer, attach the pasta maker attachment. Using a bench scraper, cut the dough into 4 pieces. Keep the extra dough covered in plastic wrap while working with 1 piece. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with 1 hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
To prepare pasta sheets: Roll fresh pasta dough into sheets, finishing on the thinnest machine setting. Lay the sheets on a lightly floured work surface and cut into even squares, about 5 x 5-inches. Very lightly brush pasta with water. Working quickly so pasta does not become dry and brittle, distribute herbs evenly across half of the pasta squares, leaving ½-inch space around each leaf and a 1-inch border around the edges. Cover with the remaining pasta squares and press lightly to adhere. Adjust the pasta machine rollers to the second thinnest setting and gently pass the layered pasta squares through the machine. If necessary, use a bench scraper to trim the pasta squares to fit inside individual shallow pasta bowls. Place pasta sheets on a baking sheet dusted with flour, cover with plastic wrap or a clean kitchen towel, and set aside.