This recipe for simple, homemade pappardelle floral pasta served with a basil pesto has a special floral, herby twist that not only looks gorgeous but also adds a delicious, delicate flavour to a dish.
For the homemade pappardelle pasta:
- 300 grams (2.5 cups) ’00’ grade pasta flour
- 3 Clarence Court Leghorn White eggs
For the edible flower & herb lamination:
- A selection of your favourite fresh herbs ( I used fresh Thyme and Sage)
- A selection of edible flowers (optional: more to garnish!)
For the basil pesto:
- 1–2 garlic cloves
- 2 tbsp pine nuts
- 2 tbsp olive oil
- a bunch of Greek basil
- a pinch of salt
- a pinch of black pepper
- To begin making the homemade pappardelle Start by placing the flour on a board or in a bowl.
- Make a well in the middle and add the eggs.
- Beat the eggs with a fork and then start incorporating the flour until you obtain a thoroughly combined mixture.
- Knead the dough with you hands, shaping, pulling, stretching (alternatively you can use a mixer with a dough hook).
- Knead it until the dough is smooth and elastic. If it sticks to your hand when touched then add a little more flour and knead till smooth. You can also help yourself with a rolling pin, rolling and folding and rolling again the dough. The process takes a while so be patient! It’s a necessary step so that the pasta becomes smooth and silky, not lumpy and dry.
- Using a rolling pin, roll out the dough till it is flat enough to feed into a pasta machine on level ‘0’
- Continue feeding it through ‘0’, folding it in half then feeding it through repeatedly until a regular shape. Make sure to sprinkle lightly with flour to stop it from sticking. Then you can make it thinner with the machine.
- OR If you use a rolling pin for the whole process, make sure to roll it out and stretch it into thin sheets. Make sure to have 2 (or an even number of) sheets with a relatively similar size. Or you can cut a long one into 2, as you will need to layer one on top of the other.
- When you have a thin long sheet of pasta dough, stretch it on your work plane and arrange your fresh herbs and flowers on it.
- Then carefully lay another sheet ontop.
- With the help of a rolling pin, carefully roll over so that the two sheets of dough get stuck together. OR If you are using a pasta machine, you can pass the dough through it and you will really begin to see the edible flowers and herbs showing through the pasta dough.
- Cut the pasta. I chose to cut it into long strips, like Tagliatelle or Pappardelle, but you can cut it in different shapes/sizes.
- To cut it into long strips, you just need to fold the pasta a couple of times and then just cut with a knife.
- To prepare the basil pesto, just mix/blend together all the pesto ingredients. It’s as simple as that!
- To cook the pasta, put it in boiling water and cook for 3 minutes, combine with the basil pesto and serve immediately.
- Category: main
- Cuisine: pasta
Keywords: pasta, vegetarian, healthy, homemade pasta,