Herb and Edible Flower Laminated Pasta
Source: Fernanda Baggio, Sorrella
Recipe Type: Entrees | Seasons: Spring
This recipe was demonstrated in the Foodwise Classroom on April 25, 2026.
One of my favorite ways to celebrate spring is with herb and edible flower–laminated pasta. Use soft, tender herbs and edible flowers such as parsley, mint, basil leaves, dill, marjoram, thyme, violas, calendula petals, borage, or nasturtium petals. Remove any tough stems. Avoid firmer herbs like rosemary, which can puncture the dough. Keep leaves and petals small to medium—larger or overly wet pieces can release moisture and damage the sheet during rolling.
INGREDIENTS
200 g egg yolks
50 g whole egg
180 g “00” flour
70 g semolina rimacinata
Herbs and edible flowers for lamination (see headnote)
PREPARATION
- Dough: On a clean work surface, combine the “00” flour and semolina rimacinata. Mix well and form a wide well in the center.
- In a bowl, whisk the egg yolks and whole egg until smooth. Pour into the center of the well. Using a fork, slowly incorporate the flour into the eggs from the inner edges, working gently to avoid breaking the walls.
- Once the mixture becomes thick, switch to your hands and bring everything together into a rough dough. Knead for 8–10 minutes, until smooth, elastic, and uniform. The dough should feel firm but supple.
- Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes, allowing the gluten to relax for easier rolling.
- Lamination: After resting, cut the dough in half. Keep one half tightly covered so it does not dry out.
- Using a pasta machine, roll the first half into a thin sheet and lay it flat on your work surface.
- Quickly and evenly arrange herbs and edible flowers across the entire surface. If needed, lightly brush only dry areas or edges with a minimal amount of water to help adhesion.
- Place the second sheet gently on top, aligning edges as closely as possible. Press firmly from the center outward to remove air pockets. Trim all edges cleanly with a knife or pasta wheel to fully seal the laminate. Lightly dust both sides with flour.
- Final Rolling: Set your pasta machine one setting wider than your final thickness. Pass the laminated sheet through once to tighten and refine the structure.
- Reduce to your final setting and pass the sheet through again.
- Finishing & Storage: Once shaped, place pasta on a tray lightly dusted with semolina or flour and freeze until firm (about 25 minutes). Transfer to a sealed container or bag.
- Store frozen for up to 1 months. Cook directly from frozen in salted boiling water.
