Fresh Herb Pasta

November 9th, 2009 § 2 comments

INGREDIENTS

3 cups all-purpose flour plus additional for dusting
4 large eggs, lightly beaten
1/2 cup (total) chopped fine, basil, parsley, tarragon, mint, marjoram, chives
1 teaspoon salt
2 to 3 tablespoons water

PREPARATION

To make dough in a processor:
Blend flour, eggs, herbs and salt, and 2 tablespoons water in a food processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 seconds more to knead it. Transfer to a floured surface and let stand, covered for about 30 minutes for the dough to relax.

To make dough by hand:
Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, herbs salt, and 2 tablespoons water to well. With a fork, gently beat eggs and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form dough, adding more water drop by drop if dough is too dry (dough should be firm and not sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover and let sit for 30 minutes.

Roll pasta:
Divide dough into 8 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted large bowl. Set rollers of pasta machine on widest setting. Follow directions on pasta maker to roll and cut the desired pasta.

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