Prep Time: 30 min
Total Time: 75 min
Yield: 2
Making homemade pasta is not only fun but also tastes far better than store-bought. If you’ve made pasta before, this herb-laminated version is just as easy. Simply layer your choice of herbs—or even edible flowers—between two sheets of pasta, then run it through the rollers a few times to create a beautiful stained-glass effect.
This pasta is best served with simple sauces so it remains the star of the dish.
For a rich, creamy saffron sauce that pairs perfectly with pappardelle, you only need a few ingredients.
Herb Laminated Pasta
1 cup All-purpose Flour (plus extra for dusting)
1 Egg + 1 Egg Yolk
1 tablespoon Olive Oil
1/2 teaspoon Salt
Fresh Parsley
Creamy Saffron Sauce
1/4 cup White Wine
4 tablespoons Unsalted Butter (cubed)
1/4 teaspoon Saffron
1/4 cup Heavy Cream
Sea Salt (to taste)
Freshly Grated Parmesan (to serve)
Herb Laminated Pasta
Add flour to a large work surface and make a well in the center. Place the eggs, olive oil and salt into the well; with a fork, break up the eggs, then gradually mix the wet ingredients into the flour mixture just until combined.
Knead by hand, folding and turning until the dough is smooth and elastic, for 4 to 5 minutes.
Wrap the dough with plastic wrap and let it rest in room temperature for 30 minutes.
Cut off half of the pasta dough and re-wrap the remaining dough immediately.
Flatten the dough with your hand until it’s about ¼-inch thick. Set the pasta machine to its thickest setting and roll the dough through once. Fold both ends into the center like an envelope, so the width of the pasta sheet is similar in width to the pasta roller. Roll the dough through the thickest setting once more so the result is an even rectangle.
Dust the dough with flour if necessarily and pass the dough through the pasta machine until you reach a very thin sheet.
Cut the sheet in half and arrange parsley in top. Lay the second sheet of dough on top of the herbs and press down gently.
Set the pasta machine dial to one setting wider than where you were before. Pass the pasta sheet through the pasta machine again for 3 to 4 times until it's as thin as possible.
Fold the pasta sheet couple times and for pappardelle, cut the sheet into about 1-inch ribbons. Lightly dust the pasta with flour if necessarily and portion the pasta.
Repeat this process with rest of the dough.
Creamy Saffron Sauce
Heat up the pan over medium-high eat. Add the white wine and bring to boil. Boil until reduced in half
Add the cubed butter one at a time and mix well.
Add the saffron, heavy cream, and salt. Turn the heat down to low and tel simmer for 2 to 3 minutes.
In a meantime, bring a pot of salted water to boil.
Cook the pasta in salted water for 2 to 3 minutes or to your liking.
Add the pasta to the sauce and loosen the sauce with pasta water if necessarily.
Toss to combine and cook for another minute.
Top the pasta with parmesan cheese and enjoy!
