Use any combination of fresh herbs for this pasta — for example, basil, chives, marjoram, dill, parsley. I can’t wait until spring when fresh chive blossoms and edible flowers are in season and I can just walk into the backyard and snip some herbs. That will make for some visually striking pasta sheets.
To make the laminated herb pasta…
Roll out two sheets of dough (I rolled to #5 using my KitchenAid pasta attachment). Add fresh herbs along the length of one pasta sheet. Layer the second sheet on top. Press down (I like to give it a quick roll with a rolling pin to seal). Try to work fairly quickly so the pasta doesn’t dry out. If it does, you can lightly mist the first sheet with a little water with a spray bottle before layering on the the second sheet.
Now, take the laminated sheet of pasta and run the sheet through the pasta machine again. I started with #4 setting followed by #5 (for pappardelle, tagliatelle, lasagna); for thinner sheets (ravioli and other stuffed pasta shapes), use #6 or #7). Repeat with your remaining pasta dough and herbs.
