A recipe for Herb-Laminated Pasta! Fresh herbs and edible flowers are pressed between two layers of pasta.
I’ve started growing pansies and violas indoors mostly for garnishing desserts. Another current favorite is decorating pasta!
This herb-laminated pasta has a variety of edible flowers and fresh herbs rolled between two thin sheets of dough before cutting into individual shapes.
The pasta is completely customizable and a great way to use up any leftover herbs. I used a combination of pansy petals, Purple Ball basil leaves, smaller Genovese basil leaves, and parsley.
Other herbs with soft, thin leaves will work well such as dill or mint. Avoid any woody herbs and thick stems since they will cut through the dough. Smaller leaves are also easier to handle without stretching too much.
A Few Laminated Pasta Tips
If the pasta dough is too dry and crumbly, slowly add a little more water. The exact amount of water will vary based on the moisture content of the eggs. If too wet and sticky, slowly add a little more flour until easier to handle (take care not to add too much).
After forming the dough, wrap in plastic or cover and allow to rest at room temperature for at least 30 minutes or up to an hour. This will make it easier to roll and shape. If you have leftover dough, it can be wrapped and refrigerated for up to a day before using.
If you have a difficult time rolling the dough and it keeps shrinking back, wrap back up in the plastic and allow it to rest for another 15 minutes or so.
Cover the dough you are not currently using with a clean cloth or plastic wrap to keep it from drying out.
Wash and dry the herbs completely before arranging over the pasta. Remove any thick stem pieces and only use the flower petals.
I personally prefer to use a pasta machine when rolling this dough to create more even sheets. Gradually roll the pasta to the thinnest or second thinnest setting, 1/16-1/8th inch (1.5-3 millimeters) thick. I usually do second thinnest setting for ribbon shapes and thinnest for filled pasta.
Lightly dust with flour as needed to keep the pasta from sticking to the work surface or pasta machine.
Arrange the herbs close together on the pasta sheet. They will spread out during the final roll through the machine (especially on the thinnest setting).
After arranging the herbs and flowers over the pasta and covering with the other sheet, gently press with a rolling pin to hold everything together.
If you find the edges starting to dry, dampen them with just a little touch of water to help them stick together before rolling again through the pasta machine.
This recipe can easily be doubled. If doubling, divide the dough into 4 equal portions to keep excess dough from drying out as you work.
Shaping the Pasta
To help show off the colors and patterns in the pasta dough, I often like to shape Herb-Laminated Pasta into Pappardelle.
Pappardelle are a style of pasta originally from Tuscany in Central Italy. The individual strips are quite broad at about 3/4-1 1/4 inch (2-3 centimeters) across.
I cut the pasta using a 5-Wheel Stainless Steel Cutter. Do not use the pasta machine to cut the dough into ribbons as the herbs may get stuck in the machine.
If not using right away, the prepared pappardelle can be arranged in nests on a parchment-lined baking sheet and frozen before storing in a freezer-safe bag in the freezer for up to 3 months.
Other favorite options include Farfalle, Garganelli, and filled shapes such as Ravioli, pretty much anything that won’t hide the design of the herbs.
Herb-Laminated Pasta Pairings
I tossed the pasta simply in a garlic butter sauce with a few basil leaves to show off the color of the laminated pappardelle.
Otherwise, try to use a light sauce that won’t fully cover the pasta.
Notable Ingredients
I used 2/3 ’00’ pasta flour and 1/3 fine semolina to add some sturdiness to the dough. If you do not have semolina available, you can use 1 1/2 cups ’00’ or all-purpose flour in a pinch.
Semolina (durum wheat flour) is a flour with a high protein content perfect for a variety of pasta, pancakes, and bread.
It can be located in the specialty flour section of many larger grocery stores (I have found it at Eataly in Los Angeles and Wegmans in Northern Virginia), especially those featuring Italian ingredients. For this recipe, you will need fine semolina flour.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
Looking for more homemade pasta recipes?
Try my:
Herb Laminated Pasta Recipe
Adapted from Pasta Masterclass by Mateo Zielonka
Herb-Laminated Pasta
Ingredients
- 1 cup (125 grams) 00 pasta flour or all-purpose flour
- 1/2 cup (80 grams) fine semolina
- 2 large eggs
- Water for bringing together the dough
- Fresh herbs and edible flower petals
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or a large bowl, add the flour and semolina.
- Make a well in the center. Add the eggs and mix until well-combined.
- Slowly add just enough water to create a soft dough. If too wet, add a little more flour. If too dry, add a little more water.
- On a lightly floured surface, knead the dough until smooth and elastic. Wrap in plastic and allow to rest at room temperature for 30 minutes or up to 1 hour.
- Divide the dough into two equal pieces. Place one on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
- Roll the dough into a thin sheet using a pasta machine or rolling pin, starting with the widest setting and continuing to press and dusting with flour as needed to the second to last or last setting based on desired thickness, about 1/16th-1/8th inch (1.5-3 millimeters) thick.
- Place the sheet of pasta on a floured work surface.
- Fold the sheet over, making a mark at the center, then unfold and cut the sheet in half along that line.
- Arrange the flower petals and/or herb leaves across one sheet of pasta. Do not overlap any of the pieces.
- Cover the decorated sheet with the other sheet of pasta.
- Gently press a rolling pin across the sheet to seal, especially around the edges.
- Roll the dough through the pasta machine again, starting at the 3rd from thinnest setting, then again at the 2nd from thinnest setting. Stop here for ribbon shapes or go through the machine one last time at the thinnest setting for filled shapes.
- To make pappardelle, use a pastry cutter or pappardelle cutter to cut the prepared sheet into ribbons about 1 1/4 inch (3 centimeters) wide.
- Arrange the Pappardelle into small nests on a parchment-lined baking sheet or hang on a pasta drying rack to dry for 30 minutes. Repeat with remaining dough.
- Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface and are just tender, about 2-3 minutes if fresh.
- Drain and serve immediately with desired sauce.
SallyBR
OUTSTANDING!
Tara
Thank you friend!