Making the pasta sounds like more work than it actually is. You do, however, need a hand-cranked pasta machine.
Plus: Pasta Recipes and Tips
2 cups all-purpose flour
Pinch of salt
3 large eggs, beaten
1 teaspoon olive oil
1 cup packed small, flat edible flowers, such as pansies and nasturtiums, and flat herbs, such as chives, dill, cilantro, chervil and flat-leaf parsley
How to Make It
In a food processor, pulse the flour and salt. With the machine on, add the eggs and olive oil and process until the dough forms a ball. Transfer the dough to a lightly floured work surface and knead until smooth; the dough should be firm but not dry. Wrap the dough in plastic and set aside for 30 minutes.
Cut the dough into 4 pieces. Working with 1 piece at a time, and keeping the rest covered, run the dough through successively narrower settings on a pasta machine until you reach the thinnest. You should have a 2-foot-long sheet of pasta. Cut the sheet in half crosswise.
Lay 1 sheet of the pasta dough on a lightly floured work surface; cover the other sheet with plastic wrap. Scatter 1/4 cup of the flowers and leaves evenly over the pasta, leaving a 1/4 -inch border. Cover with the second pasta sheet and use a rolling pin to press the 2 sheets together. Roll the sheet through the narrowest setting on the pasta machine one more time. Cut the pasta into 3 even pieces. Set the pasta on a floured baking pan in a single layer and cover with plastic wrap. Repeat with the remaining dough, flowers and herbs.
The pasta sheets can be refrigerated overnight.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.