Oh wow, nothing like homemade pasta! It's actually fairly easy and much more hardier than store bought pasta. We've learned a few tricks while making pasta. Don't over mix, it can make your dough tough. Keep rolling it thinner than you think or the noodles will be overly thick when cooked. Of course if you have a pasta machine you can get a nice thin pasta for sure. Last tip, watch your cooking time as you don't want to overcook...best way to tell if it's done is to cut a tip off of a noodle and try it.
Fresh Herb Pasta
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup diced fresh herbs such as parsley, oregano, basil, thyme, minced
1/2 tsp Culinary Lavender Buds
1 1/4 cups all-purpose flour
1 cup semolina flour
1/2 teaspoon sea salt
Blend together flours on clean counter. Make a well in the center and add eggs, oil, salt, garlic, diced herbs and culinary lavender. Mix together and knead for about 3-4 minutes and your dough comes together. Adding a little more flour if sticky and a mist of water if to dry. Wrap in plastic wrap and let rest for 3o minutes.
Roll your dough out on floured surface until very thin. Dust lightly with flour and gold in half and half again width, slice thinly with a knife to get your pasta strips. Make sure lightly covered with flour so that you can unroll your pasta and place on cookie sheet in a little pasta spiral. Use the pasta within 24 hours for best results.
To cook pasta, bring water to a boil in a large pot, add 1 tsp salt and fresh pasta. Cook until al dente which will be anywhere from 2-5 minutes depending on width of pasta. When it was finished we drizzled with garlic butter and garnished with parmesan.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Lavender Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking. I like to say, "where nature meets gourmet".