Basil Laminated Pasta


I love dishes in the summer using fresh, simple ingredients like this pasta recipe.  Laminating herbs in your homemade pasta is a nice little twist, and the classic mixture of basil, balsamic, tomatoes, and olive oil is a small list of flavors, with satisfying results.



Basil Laminated Pasta

90 minutes, 4 servings


2 Cups flour

2 Eggs

6 Tbl Water

Pinch of Salt

1 Cup Fresh Basil

Balsamic Vinaigrette 

1/4 cup balsamic vinegar

1 tablespoon chopped garlic (optional)

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup olive oil

Top With:

2 Cups Cherry Tomatoes

Pecorino Romano Cheese


Make a mound of flour on your counter, forming a well in the middle.  Pour your lightly beaten eggs in the center, add a pinch of salt, and with a fork, gradually mix the egg mixture into the flour until it starts to stick together as a dough.  Add tablespoons of water as needed until you can knead the dough, it should be fairly stiff.  Cover with plastic wrap, and let sit at room temperature for about 20 minutes.

Separate your dough into 6 lumps, and dust each with flour so they won’t stick in your pasta roller.  Starting with your roller on setting #1, slowly work your way up, rolling your dough through each setting until you reach #7, flouring your dough as needed, and set aside on floured work space.  Repeat this process with each section of dough.  Spread basil leaves on 3 of your pasta sheets, pressing them lightly into the dough.  Use the remaining 3 sheets to cover the others, sandwiching the basil leaves in between.  Roll lightly with a rolling pin to press the layered sheets together.  Once doubled, pass the sheets back through your roller starting with setting #3 and working back up to a #5 or #6.  Use a pizza cutter to slice your pressed pasta sheets into 3/4″ strips, and set aside to dry slightly while you prepare a pot of boiling water.  You will only need to boil your noodles for 2 to 4 minutes until al dente.  Drain Pasta and sprinkle lightly with oil, to keep it from sticking together.

For Topping:

Mix balsamic vinegar in a bowl with the garlic, salt and pepper until the salt dissolves. Beat in the oil by droplets, whisking constantly.

Cut tomatoes in halves, sprinkle with olive oil and toss in frying pan until warm. Add vinaigrette and stir together until warm.  Pour over pasta, sprinkle with cheese, and serve.




1 Comment on Basil Laminated Pasta

  1. sarahjanchristensen
    09/05/2014 at 2:36 pm (3 years ago)

    This is beautiful and looks delicious!! I knew I needed a pasta maker…


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