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What You’ll Need:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil (optional for added flavor)
- 1/2 teaspoon salt
- A handful of fresh herbs (parsley, basil, chives, dill, thyme, or even edible flowers like violets or nasturtiums)
- Rolling pin
- Sharp knife or pasta cutter
- Clean kitchen towel
- Bench scraper
- Pasta drying rack
Make Your Dough
On a clean surface or in a large bowl, make a mound with the flour and create a well in the center. Crack in the eggs, add the salt and olive oil (if using), and begin to whisk the eggs with a fork, gradually pulling in the flour from the edges.
Once it starts to come together, use your hands to knead the dough until it’s smooth and elastic—about 8–10 minutes. If it’s too sticky, add a bit more flour. Too dry? Wet your hands and keep kneading.
Wrap the dough in a clean towel or cover with a bowl and let it rest for 30 minutes. This gives the gluten time to relax and makes the dough easier to roll out.
Roll It Out
After resting, divide the dough in half. On a floured surface, roll one half out as thin as you can—aim for about 1/16” thick. If you have a pasta machine, roll to setting 5 or 6. Now for the fun part; herb pressing. Lay your chosen herbs across the dough in a single layer. Try to keep them flat and evenly spaced. Then, roll out the second half of your dough to the same thinness and carefully lay it over the first layer, sandwiching the herbs in between. Be sure not to over flour your dough, as you will struggle to get your layers to sandwich together.
Using your rolling pin, gently roll the top sheet to press the herbs into the dough and seal the two layers together. You’ll start to see the herbs’ green outlines showing through. Not only does this look gorgeous, but it helps the herbs stay put during cooking.
Cut the Noodles
Trim the edges if needed and cut your dough into your desired shape. Wide pappardelle ribbons? Thin fettuccine strands? Even lasagna sheets? The choice is yours. A sharp knife or a pizza cutter works perfectly here. Try a fluted pastry wheel for a rustic touch.
Dust the cut noodles with a little flour and let them dry on a towel for 20–30 minutes while you prepare your sauce or bring water to a boil.
Cook and Serve
Bring a large pot of salted water to a boil. Fresh pasta cooks quickly—usually just 2 to 3 minutes—so don’t stray too far from the stove. Serve your herb-pressed noodles with a simple butter sauce, a drizzle of olive oil and garlic, or a light cream sauce. You’ve already added flavor and beauty with the herbs, so keep your toppings simple and let the pasta shine.Tips and Variations:
- Try edible flowers! Pansies, calendula, and nasturtiums are all safe and add stunning pops of color.
- Go whole grain: Sub in half whole wheat flour for a more rustic noodle.
- Make ahead: Fresh pasta can be stored in the fridge for 2–3 days or frozen for up to a month. Just dust with flour and store in an airtight container.
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