Fresh Herb Pasta - xpost

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* Exported from MasterCook *

 

Fresh Herb Pasta

 

Recipe By :The Complete Book Of Pasta And Noodles

Serving Size : 4 Preparation Time :0:00

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups all-purpose flour

3 large eggs -- beaten

2 tablespoons minced herbs*

 

* fresh parsley, basil, mint, cilantro, sage, thyme, oregano, or marjoram

 

Pulse the flour in the work bowl of a food processor fitted with the metal blade

to evenly distribute and aerate. Add the eggs and herbs, process until the dough

forms a rough ball, about 30 seconds. (If the dough resembles small pebbles, add

water, 1/2 teaspoon at a time; if the dough sticks to the side of the work bowl,

add flour, 1 tablespoon at a time, and process until the dough forms a rough

ball.)

 

Turn the dough ball and small bits out onto a dry work surface; knead until the

dough is smooth, 1 to 2 minutes. Cover with plastic wrap and set aside for at

least 15 minutes and up to 2 hours to relax.

 

Roll out the pasta.

 

ROLLING OUT PASTA DOUGH:

 

Cut about 1/6 of the dough from the ball. Flatten into a disk. Run the disk

through the pasta machine with the rollers set to the widest position. Remove

from machine.

 

Lay out pasta on work surface in front of you, bring the ends of the dough

toward the middle and press down to seal.

 

Feed the open side of the pasta through the pasta machine rollers. Repeat steps

1 and 2.

 

Without folding again, run the pasta through the widest setting twice or until

the dough is smooth. If the dough is at all sticky, lightly dust it with flour.

 

Begin to roll the pasta thinner by putting it through the machine repeatedly,

narrowing the setting each time.

 

Roll until the dough is thin and satiny (setting 6 on the Imperia pasta machine,

setting 6 or 7 on the Atlas pasta machine), dusting with flour if sticky. You

should be able to see the outline of your hand through the pasta. Lay the sheet

of pasta on a clean kitchen towel and cover it with a damp cloth to keep the

pasta from drying out. Repeat with the other pieces of dough.

 

Typos by BrendaAdams

 

Source:

" The Complete Book Of Pasta And Noodles by the Editors of Cook's

Illustrated magazine "

 

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NOTES : Finely minced herbs add fresh green color as well as subtle flavor to

egg pasta. Fresh herb pasta can be used interchangeably with spinach pasta in

recipes. Match the flavor of your herbs with the flavors of your sauce. Basil

and parsley pasta work well with most simple tomato sauces. Use cilantro

fettuccine in place of the fusilli in raw tomato sauce and avocado. Sage pasta

complements sauces with ham and mushrooms. Makes about 1 pound.