Fresh Herb Pasta Dough
Ingredients of Fresh Herb Pasta Dough
All-purpose flour 2 cup 500 mL Salt 1/2 tsp 2 mL Large eggs, fork-beaten 2 2 Water 1/4 cup 60 mL Chopped fresh basil 2 tbps. 30 mL Chopped fresh oregano 1 tbsp. 15 mL Olive oil 1 tbsp. 15 mL Fresh thyme leaves 2 tsp 10 mL Chopped fresh rosemary 1 tsp. 5 mLHow to Fresh Herb Pasta Dough
Combine flour and salt in larde bowl. Make a well in centre.
Process remaining 7 ingredients in blender. Add to well. Mix until dough begins to come together. Turn out pnto lightly floured surface. Knead until ball forms. Wrap with plastic wrap. Let stand for 30 minutes. Divide dough in half. Work with 1 half of dough at time. Keep remaining half covered with plastic wrap. Roll out dough on lightly floured surface to 16 x 12 inch (40 x 30 cm) rectangle. Loosen and lift dough and sprinkle flour on work surface to prevent sticking. Let stand for 10 minutes. Sprinkle dough with flour. Turn over. Let stand for 10 minutes. To wake noodles,fold dough in half lengthwise. Cut crosswise into 1/4 inch (6 mm) wide noodles. Toss gently to loosen. Sprinkle with flour to pravent sticking if necessary. Repeat with remaining dough (see Note). Make about 1 lb. (454 g) uncooked pasta
Note : Store uncooked fresh pasta loosely in a covered container in the freezer for up to 1 month. For best result,cook from frozen
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