For Christmas, Eric’s mom got me one of the best gifts ever – this pasta attachment for my KitchenAid stand mixer. We’ve made pasta several times since then, and there really is a substantial difference in taste between the pasta we make and the pasta we buy. Although somewhat time-consuming, making fresh pasta yields a result that is well worth the time and effort. Making it does not require any certain level of skill, just patience.
This recipe is definitely my favorite so far. The pasta is as beautiful as it is delicious. We used herbs from our garden (rosemary, basil and chives), which made making this pasta all the more exciting. You can use any combination of herbs or any single herb you want. Either way, you’re sure to end up with an intensely herby pasta that will be a fantastic vessel for your favorite sauce.
Herby Fresh Pasta Dough
2 cups unbleached all-purpose flour
2 eggs, plus 1 yolk
2 tablespoons olive oil
1/2 teaspoon fine salt
1/2 cup fresh herbs, minced
water as needed
Sift the flour onto a large wooden cutting board (or other work surface), forming a mound. With the back of a spoon, make a hollow in the center of the mound. Add the eggs, yolk, oil, salt and herbs into the hollow and, using a fork, whisk to combine.
Gradually begin pulling in flour from the edge and continue incorporating more flour until a viscous paste forms. Using both hands, scoop the remaining flour onto the paste in the middle. Work the flour into the paste. Add water, a teaspoon at a time, if the paste does not absorb all the flour or if the ingredients cannot be easily worked.
Using both thumbs, work in the water. Press the dough into a ball and continue working in the rest of the flour.
To knead the dough, push out with the heels of your hands, then reform into a ball. Continue this kneading process until the dough has a firm but slightly elastic consistency and no longer changes shape when you remove your hands.
Cover with plastic wrap and allow to rest for one hour. If you have a pasta press, follow manufacturer’s instructions to shape the dough. Alternately, you can roll the dough and cut it by hand.
Cooking times will vary based on the shape of your pasta and length of time it was dried. I cooked mine, immediately after shaping, for about 2 minutes.
Adapted from The Pasta Bible by Christian Teubner, Silvio Rizzi and Tan Lee Leng