Delicious Fresh Herb Homemade Pasta, flecked with fresh herbs and made with half semolina, for great flavour and texture.
I love homemade pasta, but for some reason, I haven’t made it in ages. So why am I making pasta now? Because I was inspired by the latest addition to my cookbook collection – David Lebovitz’s My Paris Kitchen: Recipes and Stories.
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I loved the idea of embedding fresh herbs in the pasta and then serving it simply with some butter, garlic and Parmesan. And it was everything I imagined. So delicious! (This is just one of the many recipes in this cookbook that I plan on making. This cookbook was a great addition to my collection).
I usually add some semolina to my pastas, but I don’t think I’ve ever made pasta with 50% semolina. It was much grittier to knead, but once it had rested for an hour, it was lovely and smooth. It rolled and cut like a charm and the cooked pasta had great texture and flavour.
For my version, I used fresh basil and parsley, along with several generous grinds of black pepper. This pasta freezes really well, if you want to make it ahead. Simply scatter on to a baking sheet with some dustings of flour, then pop the whole sheet in to the freezer. Once frozen, transfer pasta to a freezer bag. It’s a great way to treat guests to homemade pasta, without all the fuss and mess just before they arrive.
Fresh Herb Homemade Pasta
- 1 cup all-purpose flour
- 1 cup semolina
- 2 whole eggs at room temperature
- 2 egg yolks at room temperature
- 1/4 cup fresh herbs chopped (I used parsley and basil)
- Freshly ground pepper
Whisk together the flour and semolina and turn out on to your counter (I usually turn it out on to a sheet of parchment, just to keep the mess under control a bit). Make a well in the centre of the mixture and add your eggs to the centre of the well. Using a fork, begin mixing the egg together until it is well mixed. Sprinkle your fresh herbs over-top of the egg mixture. Now begin swirling the herbs in with your fork, while gradually mixing in some of the flour mixture from the sides of the well. Continue doing this until it becomes difficult to mix with your fork.
This is where I usually switch to a bench scraper to move it around in the flour, fold over on to itself and generally press the dough into the flour mixture until it becomes a mass that looks like it will be kneadable. Once I've reached that point, I remove the dough ball from the parchment and knead, adding more of the flour mixture as necessary, until I have a smooth dough. (Dough should not be tacky or sticky, but also should not be so dry that it cracks while kneading. Add more flour or a bit of water if necessary. Dough will feel a bit gritty because of the semolina).
Wrap dough well in plastic wrap and let stand at room temperature for 1 hour.
Once dough has rested, you can roll/cut as you like, using a dusting of flour here or there, as needed.
This pasta freezes well.
Recipe adapted from David Lebovitz “My Paris Kitchen”