Fresh Rosemary Pasta

Nothing compares to fresh, homemade pasta noodles; they are simply the best. The good news is, it couldn't be easier!

These rosemary pasta noodles are on par with homemade pasta at an Italian restaurant. Flavorful and rich with a slightly chewy texture, they pair perfectly with any sauce, from fresh pesto to rich bolognese or carbonara.

This recipe is a wonderful way to use up whatever herbs you have growing in the garden. It adds an incredible element to the flavor that totally elevates any pasta dish. In this version, I used rosemary, but use whatever herbs you'd like. Think basil, thyme, oregano, sage, marjoram, and savory. If you don't have a pasta machine, this recipe works great for hand-cut pasta shapes, too!

Fresh Rosemary Pasta

Ingredients

(makes 4-6 servings)

• Rosemary (or other herbs), finely chopped (I used about 1/8 cup, but you can adjust to taste)

• 2 cups all-purpose flour

• 3 eggs

• 1/2 tsp salt

• 1/2 tbsp olive oil

Instructions

1. Create a nest with the flour using your hands. Make sure the hole is big enough for all three eggs (larger than you think).

2. Add eggs, salt, and olive oil to the center, and lightly whisk together with a fork (try not to break the flour nest).

3. Slowly incorporate the flour with your hands* until a shaggy dough ball forms. After this, add herbs and knead the dough for 10-15 minutes until a smooth dough forms. If after 10-15 minutes, the dough is too dry, put a little water on your hands and work it for another few minutes; if it’s too wet, add a sprinkle of flour. * alternatively, you could use a standing mixer for this step
   

4. Once you achieve the right consistency for a smooth dough, wrap the dough ball in plastic wrap and set it aside for 30 min.

5. After the dough has rested, cut it into four sections and flatten them out with your hands. Now, we are ready to roll it out!

6. Start with the largest setting and roll the thick disks out. The shape might be a little funny, so fold the flattened dough into a rectangle and run it through again. Repeat this until a nice rectangle shape forms. Follow the instructions of your pasta machine to get a thin sheet of dough ready for cutting. If you’re using the KitchenAid attachment, roll the dough through the following amounts on each setting: 3x on Level 1 (folding into a rectangle between rounds to get a relatively even shape) 3x on Level 2 3x on Level 3 1x on Level 4 1x on Level 5 1x on Level 6 1x on Level 7 (you can roll once on Level 8 if you want a very thin pasta, but for me, this is a bit too thin)
   

7. Once you get a thin sheet of dough, flour well on all sides.

8. Cut the pasta! Run your dough sheets through the pasta cutter, roll into a spiral, and set in the fridge covered with plastic wrap until ready to cook. You can also freeze to keep longer.

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That's it—so easy! With just a few ingredients and some simple steps, you can make restaurant-level fresh pasta in your own kitchen.

I really encourage you to try out different combinations of herbs because that's where the creative fun is! It may even inspire you to expand your herb garden just so you can use new, unique flavors in your own home recipes.