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If you’ve ever admired the delicate beauty of herb-pressed pasta, you might be surprised to learn how simple it is to make at home. These noodles, imbedded with fresh herbs like parsley, basil, or chives, don’t just look stunning—they also infuse your meal with fresh flavor. Whether you’re growing herbs just outside your kitchen door or picking up a few sprigs from the farmers market, herb-pressed noodles are a charming way to bring nature to the plate. Recently my herbs have started to grow in my backyard garden, so I took this as a perfect opportunity to try something I’ve always wanted to do.
How to Make Herb-Pressed Noodles at Home
Lehman's
If you’ve ever admired the delicate beauty of herb-pressed pasta, you might be surprised to learn how simple it is to make at home. These noodles, imbedded with fresh herbs like parsley, basil, or chives, don’t just look stunning—they also infuse ...
Ingredients
2 cups all-purpose flour
2 large eggs
1 tablespoon olive oil (optional for added flavor)
1/2 teaspoon salt
A handful of fresh herbs (parsley, basil, chives, dill, thyme, or even edible flowers like violets or nasturtiums)
Rolling pin
Sharp knife or pasta cutter
Clean kitchen towel
Bench scraper
Pasta drying rack
Instructions
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On a clean surface or in a bowl, mound the flour and make a well in the center.
Crack in the eggs and add salt and olive oil (if using).
Whisk the eggs with a fork, gradually incorporating the flour from the sides.
Once a dough forms, knead it by hand for 8–10 minutes until smooth and elastic.
Add more flour if too sticky or slightly wet your hands if too dry.
Wrap the dough in a towel or cover with a bowl. Let it rest for 30 minutes.
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Divide the dough in half.
Roll one half out on a floured surface until very thin (about 1/16” thick or setting 5–6 on a pasta roller).
Arrange your herbs or flowers evenly across the rolled-out dough.
Roll out the second dough half to the same thinness.
Carefully place it over the herb layer, sandwiching the herbs inside.
Gently roll over the top layer with a rolling pin to press and seal the two layers. The herbs will show through.
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Trim the edges if needed.
Cut into desired shapes (pappardelle, fettuccine, lasagna sheets, etc.) using a sharp knife or cutter.
Lightly dust noodles with flour.
Let them rest on a clean towel for 20–30 minutes.
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Bring a large pot of salted water to a boil.
Add pasta and cook for 2–3 minutes, until just tender.
Serve with your favorite simple sauce: butter, olive oil and garlic, or a light cream sauce.
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