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Herb Laminated



For 4 serves:

Herb-Laminated Pasta

  • 250 grams (2 1/2 cups) '00' soft wheat or all-purpose flour

  • 100 grams (1/4 cup) semolina flour 

  • 200 grams lightly beaten eggs (approximately 4 large eggs)

  • Handful of fresh basil and parsley 

  • Two handfuls of cherry tomatoes (optional)

  • Two handfuls toasted pine nuts (optional)


  • 2 shallots, finely chopped 

  • 5 garlic cloves, minced 

  • 118ml (1/2 cup) white wine 

  • 118 ml (1/2 cup) vegetable stock 

  • 100g creme fraiche 

  • 40g (1/3 cup) finely grated parmesan 

  • 1 teaspoon lemon zest (from about 1/2 lemon)


Herb Laminated Pasta

  1.  Follow my homemade pasta recipe to make the pasta dough. Wrap it in glad wrap and let is rest for at least 30 minutes. 

  2. After the pasta has rested, line a tray or baking sheet pan with semolina flour and keep it nearby.

  3. Cut off a quarter of the pasta dough and re-wrap the remaining dough immediately. Slightly roll out the dough with a rolling pin until it’s about 1/2 cm thick. Set the pasta machine to its thickest setting and roll the dough through once. Fold both ends into the center like an envelope, so the width of the pasta sheet is similar in width to the pasta roller. Roll the dough through the thickest setting once more so the result is an even rectangle.

  4. Continue rolling the pasta sheet through the machine one time on each progressive setting until you have a semi-thin sheet (about setting 5 or 6). If the dough is at all sticky as it goes through the machine, dust both sides with a light layer of ‘00’ or all-purpose flour.

  5. Once you have a long, thin sheet of pasta, lay it on a well floured surface and trim uneven edges. 

  6. Cut the sheet of dough in half crosswise so you have two even pieces. Cover one of the sheets with a damp dish towel and set it aside.

  7. If the sheet you’re working with feels very dry, brush or spray it with a very small amount of water. Arrange the herbs across it in your preferred design.

  8. Next, gently lay the second sheet of dough on top of the herbs. Press down gently and smooth out the top so there are no trapped air bubbles. Trim the edges of the combined sheets on both sides, lengthwise, to seal the two together. Dust both sides of the pasta with a little bit of ‘00’ or all-purpose flour.

  9. Set the dial to one setting wider than where you were before. Roll the sheet through once. Then, set the dial to your original setting and roll it through again. Finally, roll it through one setting thinner than it was originally. You should be left with beautifully printed pasta!

  10. If the sheet is very long, cut it in half crosswise. Lay the laminated pasta sheet on the prepared tray and keep covered with another sheet of baking paper while you work on the rest of the dough. Add the additional laminated pasta sheets on top with a piece of baking paper in between each time. Once you have rolled out all of the pasta you can cut it into pasta sheets. You can either cut it through your pasta machine or by hand. For pappardelle, cut the sheet into about 2.5cm ribbons and hang them on a pasta hanger or on some coat hangers.

  11. Repeat the process with the remaining dough. 

The Sauce:

  1. Make the sauce and cook the pasta: Bring a large pot of salted water to a boil.

  2. Meanwhile, heat 1 tbsp of olive oil in a large pan over medium-low heat. Add the shallots and a pinch of salt, and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until fragrant, no more than 1 minute.

  3. Increase the heat to medium-high and pour in the wine. Simmer until the liquid is reduced by half, about 3 minutes. Add the stock and simmer until slightly thickened, about 3 to 5 minutes more.

  4. Reduce the heat to low. Stir in the crème fraîche until the mixture is smooth. Continue to simmer the sauce over low heat until it’s slightly thickened and creamy, about 2 to 3 minutes, while you cook the pasta.

  5. Gently shake off any semolina flour from the pappardelle and drop it in the water. Stir for a few seconds to prevent sticking.

  6. When the pasta is cooked to your liking (taste occasionally to check for doneness), use tongs or a spider to transfer it directly to the sauce. Add about 3/4 of the parmesan (reserving the rest for serving). Toss to combine and cook for another minute, tossing frequently. Loosen the sauce to your desired texture with a spoonful or two of pasta water as needed.

  7. Divide the pappardelle between bowls. Finish with a handful of fresh herbs, lemon zest, a few cherry tomatoes, pine nuts and another sprinkle of cheese.

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