Spring Garden Pasta recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 2 cups all-purpose flour 3 large eggs, at room temperature 2 tablespoons olive oil 1 teaspoon salt 2 tablespoons water, or as needed 1 cup edible flower petals, chopped into 1/2-inch pieces 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh dill ½ cup shredded Parmesan cheese ¼ cup butter, melted 1 lemon, zested and juiced salt and ground black pepper to taste
Nutrition Info
- 493 caloriescarbohydrate: 51.7 gcholesterol: 178.8 mgfat: 25.6 gfiber: 3.2 gprotein: 15.6 gsaturatedFat: 11.2 gservingSize: -sodium: 910.9 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Spring Garden Pasta
Directions
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Beat flour, eggs, oil, and salt together in a bowl. Add water, 1 teaspoon at a time, until a smooth and very thick dough forms.
Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover, let dough rest for 5 to 10 minutes.
Divide dough into 8 balls. Roll each into a thin sheet about 18 inches long using a pasta roller or a rolling pin. Sprinkle 1 tablespoon flower petals, 1/4 tablespoon thyme, and 1/4 tablespoon dill on the lengthwise half of each sheet. Fold sheet in half over petals and herbs, then roll again into a thin sheet. Cut into long, 1-inch wide strips using a pizza cutter.
Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.
Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.