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Herb-Infused Recipes from a Chef: Fresh Egg Pasta

By The Herb Companion staff
August/September 1994
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Any extra cooked noodles may be coated lightly with olive oil and stored, covered, in the refrigerator for as long as 3 days. Rewarm in simmering water just until hot.

• 3 cups unbleached all-purpose flour
• 1 tablespoon finely chopped fresh herb of your choice
• 1 teaspoon salt
• 4 large eggs
• 1 tablespoon olive oil

1. Mix the flour, herb, and salt in a bowl. Make a well in the middle and add eggs and oil. Mix together until a medium-soft ball of dough can be formed. (You may not be able to incorporate all the flour.) Knead for 10 minutes. Let the dough sit, covered with plastic wrap, for 30 minutes. Knead for 10 minutes longer, or until soft and elastic.

2. Roll out the dough on a floured surface or put through a pasta machine until about 1/16 inch thick (thin enough that you can see light through it). Cut into desired shapes and dry slightly on a rack.



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