This herb laminated dough is such an effective pasta method that is so easy to achieve. It is a regular pasta dough, rolled out with herbs flattened in the middle. You have to try it!
Hello! I am writing up this super easy pasta technique where you laminate herbs into pasta sheets. It is such a fun way to add some colour and texture into your pasta and you can turn it into any finished shape! It really is the most simple process you just need my homemade pasta dough and some herbs! I like to keep the finished shape quite simple so often make it into my homemade pappardelle. It will work as any shape though, even ravioli!
Everything you need to make herb laminated dough
Pasta dough - You need a batch of my homemade pasta dough recipe. You can use a mixture of '00' and fine semolina or just all '00'.
Herbs - I always tend to use Italian flat leaf parsley as it has a nice shape and is soft to roll through. You can use anything you like but steer clear of anything woody with stalks like rosemary as it will pierce through the pasta. Absolutely any soft herb will work! Another variation is using edible flowers, it's so pretty for colour.
Rolling pin - Once the sheets are layered together I like to give it a gentle roll with a rolling pin.
Pasta roller - You can roll out pasta dough with a rolling pin but for laminating dough like this a pasta roller is really key. I use a marcato 150 roller.
Roasting tin and tea towel - I like to keep the half sheet I'm not using on a tray with a damp tea towel over. It will make sense in the recipe!
How to make herb laminated pasta dough
- I like to cut the dough into 6 pieces and work with them one at a time, keeping anything you aren't using tightly wrapped.
- Get a roasting tray and line the bottom with baking paper and put a damp tea towel over top.
- Roll out a dough sheet as your normally would and stop at setting 5 on a marcato machine (around setting 6 on a kitchen aid attachment)
- Cut the piece in half width ways and put one of the pieces in a roasting pan with a damp tea towel over top.
- Lay the herbs however you like over the whole surface area of the sheet. Work quite quickly so the pasta sheet doesn't dry up and place the herbs quite close together. The pattern will be stretched out when rolled that's why you need to place them quite close together.
- Lay the second sheet over top gently then give it a press down and a light roll with a rolling pin.
- Cut the edges with a knife, this helps to seal the edges.
- Dust with flour and roll through the roller at setting 3 then through the settings until your desired thickness. I usually stop at 6 so the herbs don't get stretched too much.
- Use it however you wish!
How can I use the finished sheets?
The finished pasta sheets will work with in any way a regular pasta sheet would! Make some simple homemade pappardelle or an intricate filled shape. It would look gorgeous in my spinach and ricotta agnolotti! It would look beautiful as handkerchief pasta to really show it off, just cut the sheets into 15cm x 15cm squares.Print