herbs for pasta dough

Fresh Herb Pasta Recipe Yummy Pasta Dish Recipes Cooking Recipes

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Pasta Fresca With Fresh Wild Herbs Guest Recipe By Alho Franc

Cooking with fresh herbs is a great experience. Everything is more fragrant and you can really get into the recipe you are making, knowing that you have taken the time to cook it all from scratch. The downside is that the lifespan of fresh herbs isn't that long. At most, your herbs will last about three weeks, if stored properly. To extend the lifespan of fresh herbs, remove any elastic bands or ties around the herbs, rinse them, gently pat them dry with a paper towel, and store them in a plastic bag or container with a damp paper towel to help maintain moisture. Then pop them in the fridge! You can also put them in some water, wrap them in plastic wrap, and then place them in the refrigerator, but make sure that you change the water often.

If your herbs are at the end of their life, you can use them in creative ways so that they don't go to waste, such as drying them out, making herb butter, or tossing them in some soup. You could also add them to some pasta dough to really spice things up.

Fresh herb pasta may sound intimidating, but it's actually quite simple to make. All you have to do is take your herbs out of the fridge, mince them, and add them to the egg mixture part of your pasta dough. Of course, you can skip that step and just toss all of your ingredients together if you are using a food processor. This little tip is just one way to spice up your homemade pasta dough or to experiment with different flavors if you have never made pasta dough at home, before.

Basic Pasta Dough Recipe Delicious Magazine Recipe Fresh Pasta

The herbs you use will all depend on the type of flavor you are trying to accomplish. Some of the best fresh herbs to use in pasta dough are basil, chives, thyme, oregano, and parsley because they cook well and don't lose too much of their flavor in the cooking process. They all complement one another well, so they can be mixed and matched for lighter and more intense flavors. 

One of the best reasons to use fresh herbs in your homemade pasta dough is to avoid food waste, but also because it's simple to do. If you are already making the dough, all you have to do is add the herbs, and voila! You have a new recipe. Another reason to use fresh herbs in pasta dough is that you can also use herbs in various homemade sauces, so you can mix and match flavors and create new twists on weeknight favorites. 

From an early age, Meryl Feinstein received just a few hints about her true calling. As a young girl, she was “the kid who ordered pasta every time” her family dined out. In college, she developed a devotion for the colors and forms of Late- Italian Renaissance paintings and tapestries. Then, as a newly married woman, when her hands touched tortelloni dough in the family-home of a balsamic vinegar producer, it finally hit her: pasta.

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“Art was at the center of my life for a long time, and food, too, but more like a hobby rather than a career path,” she said. “Pasta was a perfect convergence of those things– it’s such an artistic and sculptural medium. What I love about making pasta is shaping it. People ask me about fillings and sauce, but for me, I get the most joy from making each piece of pasta.”

The day after she left Italy, Meryl began studying at the Institute of Culinary Education in New York City with a singular focus– (Yes, you guessed it, PASTA)– leaving behind a career in art PR. From there, she worked the pastry and pasta lines at award-winning Chef Missy Robbins’ restaurants in Williamsburg, Brooklyn.  

Today, Meryl has a growing career as apastaiain Austin, Texas, where she founded the Pasta Social Club. She misses New York yet has managed to combine experiences from both places into one concept. 

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