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

Alan Tardi
July 1998

Gallery

© Simon Watson

Recipe Summary

Yield:
MAKES 12 SHEETS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The pasta sheets can be refrigerated overnight.

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