A guide to making edible flower  pasta

A guide to making edible flower pasta

Robin Ratajczak

I just love making pasta, it is such a fun process and adding the edible flowers or herbs to it just seems to make it even more enjoyable.

Adding two ingredients together; flour and eggs, and working it in to a dough and then rolling and shaping it into what ever pasta shape you like can be so relaxing. I am fortunate enough to have a neighbor who has chickens and I have a yard filled with edible flowers. You can find flowers at your local farmers market and any eggs will do!

If you have made pasta yourself, then you know what I am talking about. I  like making my dough in my food processor… It is fool proof and comes out the same every time! Pasta recipe and sauce at the end of this blog.

You can use any herb or edible flower that you like. I love working with basil and parsley for my herb pasta. For my flower pasta I especially love working with nasturtiums....The thin pasta sheets with the layer of yellow, orange and red petals is like looking through stain glass. 

This is not difficult at all. If you have made pasta in the past you are simply taking two sheets of your pasta and making them as thin as possible… Then laying as many flower petals as you want on the first sheet and topping it with that second sheet. If your pasta is slightly down it will seal simply by pressing the two sheets together. If not you can always add a little water around the edges and then press the two together and it will seal.

You then run both sheets through your pasta machine  to the thickness that you like.

Let dry  over a clean broomstick or pasta stick and let dry for about 15 to 20 minutes. You can now place it through your pasta machine and choose a spaghetti or a fettuccine cut. You can also cut them into small squares and do a ravioli. That will be my next blog!

I like to simply cut it by hand and make nice thick wide noodles called Papparadella. 
 if you are leery about cutting them straight simply use a ruler.

Once your pasta has dried you can place it in boiling water for about three minutes. I let it float to the top and then sample it by tasting it to see if it is the consistency that I like. I like my pasta but to be “al dente” which means that it has a bit of a bite to it. It is on the firmer side. Remember that your pasta continues to cook a bit when you take it out of the hot water and put your sauce on top. 

This type of pasta can be topped with your favorite sauce. There is no wrong or right it is strictly a matter of taste.

I tend to enjoy a brown butter and sage sauce. Another of my favorite sauces is a lemon cream sauce. I have friends and family who enjoy a red sauce on top of it. You just can’t go wrong!

Below you will find my dough recipe as well as a lemon cream sauce that I learned while I was in Positano Italy. Positano is known for its delicious lemons and they use lemon in everything! You will not be disappointed! Top with your leftover flowers or herbs when getting ready to serve it. Truly a feast for the eyes and the tummy!

How to Make Pasta in the Food Processor

MAKESabout 1 pound pasta dough; enough pasta for 4-6 servings


  • 2 cups

    all-purpose flour

  • 1/2 teaspoon


  • 3

    large eggs



  1. Combine the flour and salt. Combine the flour and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.

  2. Add the eggs. Crack the eggs on top of the flour.

  3. Process for 30-60 seconds. Put the lid on the food processor and process for 30-60 seconds until the dough comes together into a rough ball.

  4. If dry, add water. If the dough doesn't come together after a minute and looks like small pebbles or cous cous, add a teaspoon of water and process again. Repeat until the dough comes together.

  5. If sticky, add flour. If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process again. Repeat until the dough comes together.

  6. Knead the dough into a smooth ball. Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth ball.

  7. Rest the dough for 30 minutes. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.




    Ingredient Checklist


    Instructions Checklist
    • In a large pot of boiling salted water, cook pasta.  Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.

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