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julia calleo
my lavender blues
Basil & Sage Herb Pasta Dough
YOU GUYS. I believe this might be one of my most favorite easiest recipes that I’ll be making this winter. I poop you not – it is that simple and delicious but really takes your gluten to a whole new level. And that’s saying a lot from someone who eats pasta at the very least, 3 x a week.
Basil & Sage Herb Pasta Dough
badabing badaboom.
Featured here is the Pasta Roller Lasagna from Ankarsrum
Featured here is the pasta cutter lasagnette from Ankarsrum
This dish was inspired by hibernation. Because if I were a bear I’d want my last meal before I drifted into the most glorious sleep of my life to be pasta. But for now, since I’m a strange version of human, it’ll just be my meal every Sunday (And Monday, and Tuesday, and and oh and Wednesday thru Saturday).
Now for the partnership bit of this post. Yes, I CHOSE to do this partnership because I’ve been using this Ankarsrum mixer for a good four years. Did I sleep on getting the pasta attachments until now? Yes. Why? Because I worker harder, not smarter. And this literally gets the job done in under .5 seconds. And my life will forever be changed. I have gone through THREE pasta rollers (the ones you hand crank) in the last 9 years and let me tell you, a lot of flour and dough was thrown due to my extreme toddler tantrum I had during each break. SO save the blood, sweat and tears and do yourself a favor. Also makes a really wonderful christmas gift (Mixer + Pasta Attachments) Which I’ll link here
Go Getchu One.
Now for a few notes:
You can do it put yo back into it. Knead baby knead. That’s the name of the game. Make a well for your eggs, mix a lil and then knead by knead add your freshly chopped herbs. I use a mix of sage and basil and couldn’t recommend it enough.
Sauce: I just used a combination of olive oil, grated parm, salt & red pepper flakes. I would suggest a lighter sauce so you really can taste the herbiness that the dough has to offer.
Reminder: This pasta cooks much more quickly. Mine was ready in 5 minutes. Okay! That’s all.
- 4 eggs + 1 egg yolk
- 3½ cups AP flour + more for dusting
- 2 tsp salt
- 2-3 tbsp water
- ½ cup finely chopped fresh basil
- ½ cup finely chopped fresh sage
- Begin by making a well with your flour for the eggs to go in
- Next crack your eggs into the well and begin to gradually whisk in the flour, salt and 1 tbsp water until a shaggy mess is formed.
- Make sure your surface is well floured and then begin to knead in a ¼ cup of your herbs at a time.
- Knead for about 8 minutes. Adding water 1 tbsp at a time if needed. Dough is going to be tough at first, but that's okay! Keep going!!! You'll be able to feel out the texture and see if it's way too sticky to sprinkle a little more flour, or if it seems far too dry, add a little bit more water.
- Once your dough is kneaded, form a nice round ball and wrap with plastic wrap and let sit for 30 minutes.
- Next divide the ball into 4 pieces.
- On a floured surface roll each piece out until they're flat (The pasta roller will dough all the work)
- Add your lasagna pasta attachment to create your sheets of pasta (this will set you up so you can make the noods).
- Pasta attachments will have levels of thickness on them. Start at the largest (1) and then work your way up to whatever desired thickness you'll want for your noodles. I go up to level 6. Making sure to flour your sheets with each level.
- Next add your pasta cutter attachment. If you do not own one you may cut by hand. Add your well floured sheets through the pasta cutter, making sure to flour the noodles after so they do not stick together.
- Here you can either hang your pasta to dry OR I prefer a birds nest. Just once again make sure your noodles are well floured.
- You may leave out to dry OR eat fresh (ideal).
- Boil water with salt and add whatever sauce you'd like. I did a simple olive oil, grated parm, salt & red pepper flake sauce.
- That's it!
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