Spring Garden Pasta
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

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.