Be the first to Fresh rosemary in homemade pasta is simplicity at its tastiest best. Consider adding some reconstituted fine-chopped sun-dried tomatoes to make it really pop. Feel free to experiment with other herbs.
Prep Time: 30 minutes
Cook Time: 5 minutes
Ingredients:
- 1-3/4 cups unbleached flour
- 1 cup semolina flour
- 3 eggs, beaten
- 1/4 cup finely chopped fresh rosemary
- 1/2 teaspoon salt
- 1 Tablespoon water, more if needed
Preparation:
Place both flours in a bowl and form a well in the center. Add the eggs, rosemary, salt, and water to the well. Stir together with a wooden spoon. Pinch the dough together with your hands and knead a smooth ball. Allow the dough to rest on the countertop, covered with the bowl, for 30 minutes.
Roll the dough out and cut into the desired pasta shape. While working with one portion of pasta, keep the remaining covered under the bowl.
Yield: 4 to 6 servings
Recipe Source: The Frugal Gourmet Cooks Italian by Jeff Smith (Wm Morrow & Co. Inc)
Reprinted with permission.
Roll the dough out and cut into the desired pasta shape. While working with one portion of pasta, keep the remaining covered under the bowl.
Yield: 4 to 6 servings
Recipe Source: The Frugal Gourmet Cooks Italian by Jeff Smith (Wm Morrow & Co. Inc)
Reprinted with permission.
