- 1 3/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1 1/2 tablespoons water
- Cornmeal or semolina, for dusting
- 36 medium flat-leaf parsley leaves
How to make this recipe
In a food processor, pulse the flour and salt to blend. With the machine on, add the eggs, one at a time, and the water. Process until the dough forms a ball. Transfer the dough to a work surface and knead into a smooth ball. Cover the dough with plastic wrap and let stand at room temperature for 30 minutes.
Sprinkle 2 large cookie sheets with cornmeal. Lightly flour a work surface. Cut the dough into 2 equal pieces. Working with one piece at a time, flatten the dough with your hand and run it through a pasta machine: Begin at the thickest setting and work your way through consecutively thinner settings until you reach the thinnest one. Spread the sheet on the prepared cookie sheet, brushing away any excess flour.
With a moistened finger, make 18 dots of water on the left half of each pasta sheet randomly or in rows; they should be 2 inches apart. Set a parsley leaf on each dot and press down lightly. Fold the other half of the pasta sheet over to cover the parsley leaves. Run the folded sheet through the pasta machine on the next-to-thinnest setting. You may need to cut the pasta dough in half, partway through rolling out.
Cut the parsley-flecked sheets into 8-by-6-inch rectangles of dough. Repeat with the second piece of dough and the remaining parsley leaves.
The pasta dough can be prepared through Step 1 and refrigerated overnight or frozen for up to 1 month.