Our friend Kristen's husband is away for work so I snatched her for a night of just the two of us making pasta. We had a really great time once we finally figured out how to make it. The kitchen was devastatingly covered in flour and pasta was hanging to dry at head height (dangerous) we forgot to laminate one sheet of pasta together before cutting it into spaghetti so we ran each piece through again individually, and we ate heaps of perfect beautiful pasta. The herbs made the dough smell so good while rolling the sheets out and I think we swooned every time we cut them into pretty little noodles (while simultaneously dropping some on the floor)
We had many lessons learned which I will let you in on here for a more seamless herb laminated pasta experience than we had.
herb laminated pasta:
6 eggs
3 egg yolks
1 tsp salt
1 1/2 tsp olive oil
4 1/2 cups flour
bundle of herbs (we used cilantro and parsley)
small bowl of water
1 In a large bowl add in eggs, yolks, salt, olive oil, and flour. Using a dough hook slowly mix the ingredients together. Once they are incorporated bring the mixer up to medium low and knead the dough until smooth, 6-8 minutes. Then break into two balls, wrap in plastic wrap, and let sit in fridge for 20-40 minutes.
2 Pull one dough ball out of the fridge and break in half again. Shape one ball into a rectangle with your hands and cover the other one back up with the plastic wrap and set aside.
3 Roll your dough through your pasta maker starting at setting 6 all the way down to setting 1. If it seems to be sticking rub some flour on the sheet
4 Lay your pasta sheet on the table (we had to drape some over the chair but that's okay because you only need to work on half of it) You will be folding the dough over the length of itself so very lightly brush a small amount of water with a pastry brush onto half of the dough. Don't sprinkle water over with your fingers or you will create water pockets that will explode flour water out when your run it through the pasta maker again (we know)
5 Break the leaves of the herbs off of the stems, you don't want stems in the dough because when you roll it through again it will create a break in the dough and shorten your noodles. Lay the herb leaves all over the half of the dough you brushed with water, Then lay the other half of the dough over that to create a sandwich of the herbs. Lightly pat down the dough so they two layers stick to one another.
6 First change your pasta maker to a 3! then run your dough through. Run it through again at a 2. Then lay the dough down and lightly rub on flour, flip over and do the same to the other side so it won't stick in the machine. (If you don't have a pasta cutting attachment you can just cut the noodles with a pizza cutter) Run the dough through the pasta cutter attachment for linguine.
7 Then hang your noodles to dry, I used a dowel rod rubbed with olive oil but you can also use hangers.
8 Repeat with the other half of the dough and the other dough ball in the fridge.
9 Bring a large pot of salted water to a boil. Test with one noodle first to ensure that they are dry enough to hold together in the water, it is best to start with the noodles you made first. Boil a batch of the noodles for 2-3 minutes, until al dente
10 We topped ours with browned butter sauce with minced garlic (brown about 5 tbs of butter and then add 2 minced garlic cloves. Pour some sauce onto the noodles and throw in a few mozzarella balls and some fresh cracked pepper!
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