Fresh Herb Pasta

Name: Fresh Herb Pasta
Cook time: 40 min
Total time: 40 min
Yield: Makes 1 pound pasta
Ingredients: 1 large whole egg, plus 7 large egg yolks; 2 cups all-purpose flour, plus more for dusting; 1 cup lightly packed fresh dill or 2 cups lightly packed fresh flat-leaf parsley; 1/4 cup chopped fresh chives; Kosher salt, for cooking

By Courtney Hill

Makes 1 pound pasta

40 minutes plus resting

Free

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This recipe enhances homemade egg pasta by incorporating fresh herbs, which give the dough a lovely green hue and lend bright flavor to each bite. We use dill and chives, which are assertive enough to hold up to the richness of an abundance of egg yolks. For a milder option, swap in parsley for the dill. The dough needs to be prepared in a food processor, rather than by hand, as the processor will chop the herbs finely and incorporate them evenly into the flour mixture. This pasta is delicious tossed with an Alfredo sauce or finished with smoked salmon. Or serve the noodles simply, drizzled with olive oil or melted butter and sprinkled with lemon juice and Parmesan.

Makes 1 pound

pasta

40 minutes

plus resting

1 large whole egg, plus 7 large egg yolks

2 cups all-purpose flour, plus more for dusting

1 cup lightly packed fresh dill or 2 cups lightly packed fresh flat-leaf parsley

1/4 cup chopped fresh chives

Kosher salt, for cooking

Ingredients

1

large whole egg, plus 7 large egg yolks
2

cups all-purpose flour, plus more for dusting
1

cup lightly packed fresh dill or 2 cups lightly packed fresh flat-leaf parsley
¼

cup chopped fresh chives
Kosher salt, for cooking

Directions

01

In a 2-cup liquid measuring cup or small bowl, beat together the whole egg, egg yolks and 2 tablespoons water.
02

In a food processor, combine the flour, dill and chives. Process until the herbs are in fine bits and fully incorporated into the flour, about 30 seconds. With the processor running, slowly stream in the egg mixture. Process until the dough leaves the sides of the bowl in large chunks, 1 to 2 minutes. If the dough feels dry and doesn’t hold together when pinched, add water, 1 teaspoon at a time, as needed. If the dough feels sticky, you will have the chance to knead in more flour after turning the dough out onto the counter.
03

Lightly dust the counter with flour; if the dough feels wet and sticky, apply a heavier layer of flour to the work surface. Turn the dough out onto it and knead until smooth and shiny, 5 to 10 minutes. Press a finger into the surface of the dough; it should bounce back quickly, within 2 seconds. Cover the dough with a kitchen towel or plastic wrap and let rest at room temperature for 1 hour, or wrap tightly in plastic wrap and refrigerate for up to 24 hours.
04

Line a rimmed baking sheet with a kitchen towel and lightly dust with flour. If the dough has been refrigerated, let it stand, still wrapped in plastic, at room temperature for about 15 minutes before proceeding.
05

Uncover or unwrap the dough and, using a knife, cut it into quarters. Set 3 pieces aside and cover with plastic wrap. Shape the remaining piece into a rough 4-by-6-inch rectangle. Using a pasta machine or a stand mixer fitted with a pasta attachment, roll the dough through several times, gradually reducing the thickness setting on the machine, until it forms a long sheet about 1/16 inch thick. It’s important that the dough be of an even thickness. If the pasta sheet is longer than 14 inches, cut in half for slightly shorter lengths.
06

Dust the surface of the dough with flour, then accordion-fold it into thirds; set it on a cutting board. Using a chef’s knife and a decisive cutting motion (do not use a sawing action), cut the dough crosswise into ¼-inch-wide strips for tagliatelle or fettuccine, up to ½ inch wide for pappardelle. Unfold the pasta and transfer to the prepared baking sheet, gently separating the strands, then toss to lightly coat with flour; keep uncovered. Roll and cut the remaining dough in the same way. If not cooking right away, dust with additional flour and keep uncovered at room temperature for up to 1 hour, or cover with a kitchen towel and refrigerate for up to 12 hours.
07

To cook the noodles, follow the directions in the pasta recipe that you are making, or in a large pot, bring 4 quarts water to a boil. Add 1 tablespoon salt and the pasta, then cook, stirring occasionally, until al dente. Reserve some of the cooking water if directed in your recipe, then drain the pasta.