Fresh Herb Pasta Recipe

There’s nothing quite as vibrant or soul-satisfying as a fresh bowl of Fresh Herb Pasta. This recipe transforms a simple weeknight meal into something truly spectacular with a lush blend of garden herbs woven right into the dough. Each tender strand sings with freshness, radiant color, and an aroma that draws everyone straight to the kitchen. Whether you need a centerpiece for a fancy gathering or a way to brighten up everyday dinner, Fresh Herb Pasta never fails to delight your senses—or your table.

Ingredients You’ll Need

The magic of Fresh Herb Pasta is that it only takes a handful of ingredients to create something extraordinary. Each one brings its own flavor, texture, or pop of color, so don’t skip or substitute where you can help it—every component shines in the finished dish!

• Fresh herbs or greens (about 4 cups): This is the heart of the pasta, giving it gorgeous green color and an aromatic, garden-fresh flavor. Use a mix—basil, parsley, chives, spinach, arugula, or even carrot tops!
• King Arthur Pasta Flour Blend (2 1/2 cups): Specially blended for the best pasta texture, tender but resilient; all-purpose flour can be used in a pinch, but pasta flour yields the dreamiest results.
• Large eggs (2, room temperature): Eggs bind the dough and lend richness. Let them come to room temp for the smoothest dough possible.
• Table salt (3/4 teaspoon): Just enough to enhance all those herbal flavors—don’t be tempted to leave it out!
• Cool water (1 to 2 tablespoons): Only use as needed! The precise amount depends on your flour and the moisture in your herbs. Go slow—too much water means sticky dough.
• King Arthur Semolina Flour (for sprinkling): A dusting of semolina keeps your soft pasta from clumping and adds a lovely bit of texture.

How to Make Fresh Herb Pasta

Step 1: Blitz the Fresh Herbs

Start by adding your washed, dried herbs into the bowl of a food processor. Give them several good pulses until they are reduced to a chunky, vibrant green paste. The finer you chop, the more evenly they’ll distribute throughout your Fresh Herb Pasta, creating an irresistible color and flavor in every bite.

Step 2: Form the Dough

Add the pasta flour, eggs, and salt to the food processor with your herb paste. Pulse again until big, cohesive clumps start to gather around the blade. If the mixture looks too crumbly, add water a half tablespoon at a time until it just comes together—stop as soon as the dough is moist enough to stick. Over-watering will make the dough sticky, so trust your instincts.

Step 3: Knead and Rest

Turn your dough out onto a lightly floured surface and knead it by hand for three to four minutes, until it’s smooth and springy to the touch. If it feels at all sticky, dust with a bit more flour as needed. Once it’s ready, sprinkle flour over the dough, wrap it in plastic wrap, and let it rest at room temperature for 30 to 60 minutes to let the gluten relax and the flavors mingle.

Step 4: Divide and Prep for Rolling

Slice your dough into four even pieces, about 158 grams each, returning three to their wrap so they don’t dry out. Dust your work surface with semolina flour (or prep your pasta drying rack for action). This keeps everything from sticking—even in a warm kitchen.

Step 5: Roll Out the Dough

With your pasta machine set to its largest thickness, feed a single dough piece through. Fold it into thirds like a letter and pass it through again for a nice uniform rectangle. Keep decreasing the thickness one notch at a time, passing the dough through after each adjustment, until you get to setting 7 or 8 (your choice—thicker for a heartier noodle, thinner for silkiness). Let each finished sheet rest, uncovered, while you tackle the next.

Step 6: Dry and Prep for Cutting

As you finish rolling all four sheets, give the first one you worked on a check: it should feel just barely dry to the touch. If still damp, let it sit out 5 to 10 more minutes. Meanwhile, line a baking sheet with parchment and sprinkle it with semolina for easy noodle storage.

Step 7: Cut the Noodles

Now for the best part—transforming those green sheets into ribbons! If you have a pasta machine cutter, dust a sheet lightly with flour and roll it through the cutter. Or, roll the sheet loosely, slice it by hand into strips, and unfurl. Toss each batch generously in semolina and coil into loose nests on your prepared tray. Repeat with each piece of dough. These nests look gorgeous and won’t stick together.

Step 8: Boil and Finish

When you’re ready to eat, bring a large pot of salted water to a lively boil. Fresh Herb Pasta cooks incredibly fast, needing only 3 to 4 minutes (check doneness at 3). Drain, top with your favorite sauce, or keep it simple with a drizzle of olive oil. Then, behold the green goodness!

Step 9: Storing Uncooked Pasta

If you have extra noodles, don’t worry! Nest unboiled Fresh Herb Pasta and freeze it on a baking sheet. Once frozen solid, transfer to a sealed bag, where it’ll stay fresh for up to 2 weeks. Just boil straight from the freezer when you’re ready—add an extra minute or two to the cook time.

How to Serve Fresh Herb Pasta

Garnishes

Fresh Herb Pasta always welcomes a little extra flourish on top. Shredded Parmesan, lemon zest, a drizzle of really good olive oil, or a sprinkle of red pepper flakes will make the herbal flavors pop. A little chopped fresh basil or parsley brings out the color and adds even more garden-fresh personality.

Side Dishes

This pasta pairs so well with simple, seasonal sides. Think blistered cherry tomatoes, garlicky sautéed greens, or a big leafy salad dressed in a zippy vinaigrette. Crusty sourdough or a pillowy focaccia for soaking up the sauce will never go amiss.

Creative Ways to Present

Impress your guests (or just yourself!) by twirling nest-shaped mounds of Fresh Herb Pasta onto plates for restaurant-worthy presentation. For a colorful touch, toss the cooked pasta with roasted veggies or top it with edible flowers. Pile the noodles atop a pool of creamy ricotta or layer under grilled chicken or shrimp for a hearty, elegant main.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cooked Fresh Herb Pasta, let it cool completely before transferring to an airtight container. Store in the refrigerator for up to three days to preserve that herby freshness. A light toss of olive oil will prevent the noodles from sticking together.

Freezing

The beauty of homemade pasta noodles is that they freeze wonderfully. Coil uncooked Fresh Herb Pasta into nests, lay them out on a baking sheet, and freeze until solid. Then pop them into a ziptop bag for easy meals later. When the craving hits, simply boil from frozen, adding about two extra minutes to the cook time.

Reheating

To reheat cooked Fresh Herb Pasta, gently warm in a skillet with a splash of water or broth over medium-low heat, tossing regularly. This restores moisture and brings back that just-cooked texture. If using a microwave, cover and reheat in short bursts, stirring in between to prevent dryness.

FAQs

Can I use any mix of herbs for Fresh Herb Pasta?

Absolutely! Mix and match your favorites—parsley, basil, chives, tarragon, arugula, spinach, even carrot or beet greens. Avoid woody herbs like rosemary and thyme, which can be overpowering or tough in texture.

Do I need a pasta machine to roll out the dough?

A pasta machine makes the rolling and cutting much easier and more consistent, but it’s possible to roll and cut Fresh Herb Pasta by hand. Just be sure to roll the dough as thin and even as you can, and use a sharp knife for slicing those beautiful, herby ribbons.

How do I prevent my pasta from sticking together when storing or cooking?

Toss your cut noodles generously with semolina flour to prevent clumping, and make sure your boiling water is at a rolling boil before adding the pasta. Give the noodles a gentle stir right after dropping them in the pot so they stay separate and silky.

What sauces go best with Fresh Herb Pasta?

Keep it simple to let the herbs shine—a drizzle of olive oil, a sprinkle of Parmesan, or a squeeze of lemon is often all you need. Lighter, fresh sauces like tomato basil, lemon cream, or garlic butter also complement the delicate flavors. Avoid heavy meat sauces, which can mask the herbal notes.

Can I double this recipe?

Definitely! Just work in batches if your food processor or pasta machine is on the smaller side. Divide the dough before rolling so each piece is manageable, and have extra semolina on hand for dusting.

Final Thoughts

If you’re looking to add more freshness and color to your table, you just can’t go wrong with Fresh Herb Pasta. It’s simple to make, a joy to eat, and always a showstopper. Give it a try—you’ll find yourself returning to this herb-packed pasta whenever you crave something special and delicious at home.

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