Fresh Pasta with Parsley
If you're looking to elevate your pasta game, there's nothing quite like the satisfaction of making your own from scratch. This recipe for fresh pasta with parsley uses only a handful of humble ingredients to create tender and flavourful noodles that beats its dried, store-bought counterpart hand down. Serve this pasta with a simple tomato sauce or get creative with your toppings. The possibilities are endless!
Equipment
- Pasta roller and cutter
Ingredients
- 3 cups all-purpose flour
- 4 large eggs
- ½ tsp salt
- 15g fresh, flat-leaf parsley leaves carefully removed from the stalks
Instructions
- Pour the flour onto a clean work surface and make a well in the center.
- Crack the eggs into the well and add the salt.
- Using a fork, whisk the eggs and salt together, gradually incorporating the flour from the sides of the well.
- Once the dough starts to come together, use your hands to knead it for about 10 minutes, until it's smooth and elastic.
- Cover the dough with plastic wrap and let it rest for 30 minutes.
- After 30 minutes, divide the dough into 6 equal portions.
- Using a manual pasta maker, roll out each portion of dough into thin sheets. Begin on the thickest setting and roll out the dough into a long. At this stage the dough needs to be ''laminated'' and the parsley incorporated. To do this take the rolled dough on the thickest setting and place a few parsley leaves into the dough, fold each long end of the dough into the middle, and press down to create a ticker dough. Now start rolling this out again using your pasta roller on the thickest setting. Keep rolling out the dough, gradually making the dough thinner by adjusting the setting on your pasta roller.
- Cut the pasta sheets into your desired shape, such as fettuccine or tagliatelle
- Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes, until al dente.
- Serve the pasta hot with your favorite sauce or toppings.