Herb-laminated pasta
- Published: 2 May 23
- Updated: 18 Mar 24
These ethereal ribbons of herb-studded pasta create instant wow-factor for even the simplest of sauces. Dress them in nothing but a little butter or olive oil, or keep them as sheets to make restaurant-worthy ravioli.
Use your dough to make one of our impressive filled pasta recipes.
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Serves 2 -
Hands-on time 1 hour, plus resting. Simmering time 2 min
Nutrition
- Calories
- 776kcals
- Fat
- 21.4g (4.6g saturated)
- Protein
- 26.9g
- Carbohydrates
- 115.8g (1g sugars)
- Fibre
- 6.2g
- Salt
- 0.4g
delicious. tips
Keep and freeze any offcuts and trimmings to add to soups.
Allow each pasta sheet to dry for about 10 minutes on each side before cutting. Once cut, dust the ribbons with semolina flour and stack them up. Freeze the stacks until the strips are solid, about 25 minutes, then transfer them to a large freezer bag. They will keep for up to 2 months in the freezer. Cook straight from frozen, adding an extra minute to the cooking time.
No pasta machine? You can also roll out the pasta by hand with a rolling pin. Work in small batches and roll the dough as thinly as you can.