I recently bought myself the book Making Artisan Pasta by Aliza Green.
I’ve had a pasta maker for years, but I don’t use it nearly as often as I’d like, because I just can’t get the hang of pasta making.
This book is full of gorgeous pictures, fantastic recipes, and super helpful tips. It breaks down everything from different flours and eggs, to work surfaces, to hand preparation vs machine. Plus there are many different recipes for flavored pasta doughs as well as filled and shaped pastas.
I decided to jump right in and make a basic egg pasta with basil laminated between the sheets! It was so stunning and delicious!
Here’s the lowdown. You take a basic egg pasta dough, slightly on the moist side and roll it as thin as possible. Then, very lightly dampen some fresh basil leaves and press them onto one half of the dough. Press the other half of the dough on top, then run through a pasta sheeter on the second to thinnest setting.
As the pasta flattens, the basil leaves will also stretch and break apart slightly. Cut into wide noodles.
To cook, add to boiling, salted water. Cook for 4-5 minutes or until cooked al dente. Toss with butter, fresh basil, and parmesan and serve.
I am linking this review up to February Foodies Read hosted by Based on a True Story