Name: Spring Garden Pasta
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: All-purpose flour - 2 cups; Eggs, at room temperature - 3 large; Olive oil - 2 tablespoons; Salt - 1 teaspoon; Water, or as needed - 2 tablespoons; Edible flower petals, chopped into 1/2-inch pieces - 1 cup; Chopped fresh thyme - 2 tablespoons; Chopped fresh dill - 2 tablespoons; Shredded Parmesan cheese - ½ cup; Butter, melted - ¼ cup; Lemon, zested and juiced - 1; Salt and ground black pepper to taste - 1

Ingredients for - Spring Garden Pasta

1. All-purpose flour 2 cups

2. Eggs, at room temperature 3 large

3. Olive oil 2 tablespoons

4. Salt 1 teaspoon

5. Water, or as needed 2 tablespoons

6. Edible flower petals, chopped into 1/2-inch pieces 1 cup

7. Chopped fresh thyme 2 tablespoons

8. Chopped fresh dill 2 tablespoons

9. Shredded Parmesan cheese ½ cup

10. Butter, melted ¼ cup

11. Lemon, zested and juiced 1

12. Salt and ground black pepper to taste 1

How to cook deliciously - Spring Garden Pasta

1 . Stage

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.

2 . Stage

Turn dough out onto a work surface and knead until very smooth, about 10 minutes. Cover; let dough rest for 5 to 10 minutes.

3 . Stage

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.

4 . Stage

Bring a large pot of lightly salted water to a boil. Add pasta and boil until tender, 3 to 4 minutes. Drain.

5 . Stage

Toss with Parmesan cheese, butter, lemon zest, and juice. Season with salt and pepper.