Use high-quality all-purpose flour for the best texture. Ensure the eggs are at room temperature to help the dough come together smoothly. Feel free to experiment with different combinations of edible flowers and herbs to create your unique flavor profile. If the dough is too dry, add a little more water, 1 teaspoon at a time. If it's too sticky, add a little more flour. The pasta can be made ahead of time and stored in the refrigerator for up to 24 hours. Be sure to dry the pasta fully before storing. For a richer flavor, brown the butter before tossing with the pasta.
Spring Garden Pasta
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS0
Capture the essence of spring with this stunning pasta dish. Delicate flower petals and fragrant herbs are pressed into fresh pasta dough, creating a vibrant and flavorful pappardelle that's as beautiful as it is delicious. Tossed with butter, Parmesan, and a hint of lemon, this dish is a celebration of seasonal flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol179 mg
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Fiber3 g
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Protein16 g
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Saturated Fat11 g
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Sodium911 mg
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Sugar1 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, combine the flour, eggs, olive oil, and salt. Mix until a shaggy dough forms. (5 minutes)
02
StepGradually add water, 1 teaspoon at a time, until the dough comes together into a smooth, very thick ball. (2 minutes)
03
StepTurn the dough out onto a lightly floured work surface and knead for 8-10 minutes, until it becomes smooth and elastic. (10 minutes)
04
StepCover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for at least 30 minutes, or up to 1 hour. (60 minutes)
05
StepDivide the dough into 8 equal portions. Using a pasta roller or a rolling pin, roll each portion into a thin sheet, about 18 inches long. (20 minutes)
06
StepSprinkle 1 tablespoon of chopped flower petals, 1/4 tablespoon of thyme, and 1/4 tablespoon of dill evenly over one half of each pasta sheet. (10 minutes)
07
StepFold the other half of the pasta sheet over the flowers and herbs, pressing gently to seal. Roll the sheet again to flatten and further embed the petals and herbs. (10 minutes)
08
StepUsing a pizza cutter or a sharp knife, cut each sheet into long, 1-inch wide pappardelle strips. (10 minutes)
09
StepBring a large pot of lightly salted water to a rolling boil. Add the pasta and cook for 2-3 minutes, or until al dente. Fresh pasta cooks quickly, so watch it carefully. (3 minutes)
10
StepDrain the pasta well and transfer it to a large bowl. Add the melted butter, Parmesan cheese, lemon zest, and lemon juice. Toss gently to coat. (5 minutes)
11
StepSeason with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese, fresh herbs, and edible flowers, if desired. (2 minutes)
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