Herb Flecked Pasta


This is just regular pasta with herbs chopped up finely and mixed into the dough, but the herbs add an extra something special. The dough recipe is Marcella Hazan’s. Finely chopped sage, thyme, and oregano give a nice flavor that compliment the sauce from the coq au vin. I’ve made the dough with my stand mixer as well as with a food processor, and I was happier with the results using the food processor; I found that the stand mixer made the dough a bit chewy, but if you have a recipe using the stand mixer you like, just add finely chopped herbs to your recipe in the stand mixer. Because the food processor would blend the herbs to a pulp, you have to add them after the flour has been incorporated into the eggs, and take it from hand by there.

• 1 cup all-purpose flour
• 2 eggs
• 1 tablespoon of very finely chopped fresh herbs, such as sage, thyme, oregano, tarragon.

1. Using the food processor, mix together the flour and eggs, just until fully incorporated, but before the dough turns into a ball. Dump out the sticky dough onto a floured surface, and add in the chopped herbs. Knead the dough for a good 10 minutes. Make sure to knead the dough until the herbs are evenly distributed throughout the ball of dough.
2. Wrap the dough in saran wrap and let sit in the fridge for at least 30 minutes. This resting time as allows for the gluten to develop.
3. When you are ready to roll out the dough, do so, per the instructions on your pasta maker. When the pasta is rolled out, make sure to dust with semolina to prevent sticking. Freeze the dough until you’re ready to cook, if not cooking immediately. Freezing the dough will help prevent the dough from sticking and clumping.

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