Rosemary Fettuccine
Simple instructions for rosemary fettuccine...
Finely chop 2 1/2 sprigs of rosemary
Make a well of 1 cup of flour (I used 2/3 a.p. flour and 1/3 whole wheat), then add two eggs to the center.
Break the eggs with a fork and begin stirring in a circular motion from the center, slowly incorporating all the flour. You can add the rosemary at this step or you can mix it into the flour beforehand.
Once a ball of dough forms, divide it into thirds and send it through your pasta roller (or you can easily do it by hand with a knife or pizza cutter).
Hang the pasta to dry and cook as usual!
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4 comments :
How beautiful! I have been procrastinating on making homemade pasta for years; I love how you the wonderful flavor of rosemary in yours.
[Reply]I just got a pasta maker and this might have to be my first go at it. The rosemary in my garden has exploded and this sounds like a perfect way to use some of it. I can then roast tomatoes from my garden to create a sauce. Thanks for the inspiration!
[Reply]The Dinner Belle for Kimberlybelle.com
That sounds absolutely fabulous. Love your photos too. Thanks for sharing.
[Reply]Kathleen
There's nothing like homemade past to infuse healthy ingredients and the smell and flavor of herbs you like. Browsing for recipes to practice on using the Kitchenaid pasta roller I intend to use for the Christmas feast.
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