Herb Laminated Pasta

Herb Laminated Pasta

Robin Ratajczak

Discover the Art of Herb-Laminated Pasta: A Taste of Italy

Welcome to a culinary journey straight from the heart of Italy! Today, we're diving into the art of herb-laminated pasta, a traditional technique that elevates homemade pasta to new heights. Inspired by my time in Italy, where I had the privilege of learning this cherished recipe, I'm excited to share with you the magic of creating pasta infused with fragrant herbs and filled with delightful flavors.

The Art of Herb-Laminated Pasta:
In Italy, pasta isn't just a meal—it's an art form. Herb-laminated pasta takes this concept to the next level by incorporating fresh herbs directly into the dough, resulting in pasta sheets that are not only visually stunning but bursting with flavor. Whether it's basil, oregano, thyme, or rosemary, the possibilities are endless when it comes to infusing your pasta with aromatic herbs.

Here's a recipe for making pasta dough with herbs and basil:

Basil-Infused Pasta Sheets Recipe:


- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup fresh basil leaves, whole


1. **Prepare the Basil-Infused Pasta Dough:**
a. In a food processor, combine the flour and salt.
b. Add the eggs and olive oil to the food processor.
c. Pulse the mixture until it forms a crumbly texture.
d. Add the fresh basil leaves to the food processor.
e. Pulse again until the basil leaves are finely chopped and incorporated into the dough.

2. **Knead the Dough:**
- Remove the dough from the food processor and transfer it to a clean, lightly floured surface.
- Knead the dough for about 5-10 minutes, until it becomes smooth and elastic.
- If the dough is too dry, you can add a little water, 1 tablespoon at a time.

3. **Rest the Dough:**
- Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax and the dough to become more pliable.

4. **Roll Out the Dough:**
- After resting, unwrap the dough and cut it into two equal portions.
- Use a rolling pin or a pasta machine to roll out each portion into thin sheets. Aim for a thickness of about 1/16 inch (1.5 mm).
- As you roll out each sheet, place whole basil leaves evenly spaced across the surface of one of the sheets.

5. **Assemble the Pasta Sheets:**
- Carefully place the second pasta sheet on top of the first one, sandwiching the basil leaves between them.
- Press down gently to seal the two sheets together.

6. **Final Steps:**
- Once the sheets are sealed, you can proceed to cut them into your desired shapes for ravioli, lasagna, or any other pasta dish.
- Cook the pasta sheets in a large pot of boiling salted water for 2-3 minutes, or until al dente.
- Use the basil-infused pasta sheets in your favorite pasta recipes and enjoy the beautiful flavor and aroma of fresh basil in every bite.

These basil-infused pasta sheets are not only visually stunning but also bursting with the fresh, aromatic flavor of basil. Incorporate them into your favorite pasta dishes to elevate them to a whole new level of deliciousness!**Instructions:**

1. **Prepare the Herbs and Basil:**
**For the Ravioli Filling:**

1. **Ingredients:**
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste

2. **Make the Ravioli Filling:**
a. In a bowl, mix together the ricotta cheese, grated Parmesan cheese, and chopped basil leaves until well combined.
b. Season with salt and pepper to taste.

**Assemble the Ravioli:**

1. **Assembly:**
a. Lay out one pasta sheet on a floured surface.
b. Spoon small amounts of the filling onto the pasta sheet, leaving space between each mound.
c. Gently place another pasta sheet on top.
d. Press around the filling to seal the edges of the ravioli.
e. Use a knife or a ravioli cutter to cut out individual ravioli pieces.

2. **Cook the Ravioli:**
a. Bring a large pot of salted water to a boil.
b. Carefully drop the ravioli into the boiling water and cook for 2-3 minutes, or until they float to the surface.
c. Remove the ravioli with a slotted spoon and transfer them to a serving plate.

**For the Butter and Sage Sauce:**

1. **Ingredients:**
- 1/2 cup unsalted butter
- 8-10 fresh sage leaves
- Salt and pepper to taste

2. **Make the Butter and Sage Sauce:**
a. In a large skillet, melt the butter over medium heat.
b. Add the sage leaves to the skillet and cook until the butter begins to brown slightly and the sage leaves crisp up, about 2-3 minutes.
c. Season the sauce with salt and pepper to taste.

**Final Steps:**

1. **Serve:**
a. Plate the cooked ravioli and drizzle the butter and sage sauce over the top.
b. Garnish with additional grated Parmesan cheese and fresh basil leaves if desired.
c. Serve immediately and enjoy your homemade ravioli with basil-infused pasta sheets!

Herb-laminated pasta is more than just a meal—it's a celebration of tradition, flavor, and craftsmanship. With its vibrant colors, fragrant aromas, and exquisite taste, this culinary masterpiece is sure to impress even the most discerning palate. So gather your ingredients, roll up your sleeves, and prepare to experience the magic of homemade pasta like never before. Buon appetito!

Add a comment

* Comments must be approved before being displayed.