Homemade Pasta with Violets
Print Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5 ( 1 voted )
Ingredients
- 400 g flour
- 3 eggs
- 2 egg yolks
- 1 tsp. salt
- 1 tbsp. olive oil
- 2-3 handfuls of edible flowers, e.g. violets, of different colours and sizes
- Flour, to work with
Instructions
- Put the flour, salt, eggs, egg yolks and oil in the mixing bowl and knead for 3 minutes until you get a crumbly mass. Form the dough into a ball, wrap in cling film and leave for 15 minutes.
- Divide the dough into 4 - 6 portions and knead each portion again by hand. Roll out the dough into thin strips using a pasta machine. Cut the strips of dough in half crosswise.
- Remove the flowers and lay them flat on half of the pastry sheets. Cover each with a second strip of dough. Then run the strips through the rollers of the pasta machine again. Repeat this procedure for all the strips.
- Use the sheets of dough to make lasagne or cut them into tagliatelle with the appropriate pasta machine attachment. Then let them dry briefly on a floured board.
- Cook the pasta in plenty of boiling salted water (about 1 tsp salt per litre of water) for 3-4 minutes depending on the shape and thickness of the pasta. Serve hot, as a side dish or main course, plain or with tomato sauce, pesto or any other sauce of your choice.