olive oil and herb pasta dough recipe

I recently purchased a pasta maker with a motor attachment, and it was the best decision ever. Making fresh pasta at home opens up a whole world of possibilities. I’ve had the opportunity to hone my pasta-making skills in Italy and with some chefs, and the learning ever ends . This olive oil pasta dough recipe creates smooth, silky, and flavorful homemade pasta that’s easy to work with. Pasta making takes time, so you must be patient and trust the process. You can use a variety of herbs in the dough, but I especially love chives and parsley. Olinda olive oil makes all the difference in this olive oil and herb pasta dough recipe.

This recipe is inspired by Mark Vetri's mint pasta recipe!

olive oil and herb pasta dough recipe

Yields about 1 pound

• 1/4 cup packed parsley leaves

• 1/4 cup finely chopped chives

• 1–2 tablespoons olive oil

• 2 cups all-purpose flour or 1 3/4 cups 00 flour

• 10 egg yolks

• 2–4 tablespoons water

Using a mortar and pestle or small food processor, purée the parsley and chives with 1 tablespoon water and 1 tablespoon olive oil until completely smooth. Avoid any rough stems, which can cause the dough to tear.

Mound the flour on a lightly dusted work surface and create a well in the center. Add the herb purée, egg yolks, and 1–3 tablespoons water. Using a fork, gently beat the yolks, gradually drawing in the flour until a shaggy dough forms. Use a bench scraper to bring the dough together, then knead with lightly floured hands until very soft and smooth, about 10-15 minutes. Add more flour or a few droplets of water as needed, depending on the hydration of your dough in the environment that you are in.

Form the dough into a ball, flatten into a disk, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Cut the rested dough into 4 equal pieces. Shape each into an oval and lightly dust with flour. Set a pasta machine to the widest setting and pass the dough through twice. Wrap each quarter up with flour as you roll out another so that they do not dry out. Continue rolling, increasingthe setting one notch at a time and passing the dough through twice per the first two settings, dusting the dough lightly with flour as needed (a brush is helpful).

Roll to setting 6 for very thin sheets (ideal for tagliatelle or fettuccine) or to setting 5 for pappardelle.