I made the herbed fresh pasta for this week’s Cook the Book Fridays recipe from David Lebovitz’s My Paris Kitchen what seems like months ago (in fact it was just a couple of weeks) and as I was preparing to write this post I remembered that I had meant to have another go at this before posting. (sidenote: I’m massively jetlagged as I just arrived in France on Wednesday, had 1 hour’s sleep on the plane followed by 9 hours on my first night and three hours’ sleep last night so the fact I’m 1. writing this and 2. remembering anything is quite miraculous!). Sadly, I didn’t but I promise I will when I have access to a pasta roller/ cutter.
This dough comes together really easily – it’s just all-purpose flour, semolina, fresh herbs (I used parsley), eggs, egg yolks and a pinch of salt and, though David cautions that cutting the noodles by hand would be tedious, I thought I might be able to do it. After the dough had rested (I halved the recipe), I realised that I wouldn’t be able to do that (sometimes I realise that I am too ambitious!). So I dug up the attachments for my KitchenAid to see if in the huge box, I had some pasta attachments – I vaguely remembered I did. Sadly, I do not have the pasta roller or attachments I really need to make this recipe… just the “gourmet attachment pack” and the plastic pasta maker plates that work with the meat grinder. As I was preparing to use these, I had vague memories of making pasta with them once or twice and it not being ideal. With this dough, there are bits of the fresh herbs that clogged the tiny holes and made extruding the pasta very challenging, even using the largest hole. I only had a bit of dough so I soldiered on and ended up with enough for three small serves of fresh pasta. Well, let’s say it was tasty but more like spaetzle than pasta.
Get the recipe for David Lebovitz’s herbed fresh pasta here or on p 230 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.