Herb-Laminated Pasta

Gather the herbs...

I used a combination of what I had in my fridge: thyme, sage, marjoram, and tarragon. Make your usual egg pasta dough (I used 250 grams 00 flour and 50 grams semola), allow it to rest, and roll a portion into a thin sheet (setting 6 on my Marcato machine). Fold the sheet in half to find the midpoint and cut it in two.

Time to laminate...

1. Lay the herbs across the first half of the pasta sheet in the desired pattern.

2. Brush the edges and negative space of the pasta sheet with water and carefully lay the second half of the dough on top. Press firmly to seal.

3. Run the sheet back through machine two settings thicker, (for me, 4) and again one setting thinner (for me, 5).

4. Cut into irregular lozenges, wide strips, or any shape you like!

Note: Check out the Pasta Social Club instagram Highlight for a video tutorial!

Finishing touches...

Cook the pasta in well-salted water until al dente, about 2-3 minutes. For this sauce, break down and brown 3 sausages in a medium saute pan. Add 3 minced garlic cloves and cook until fragrant, about 1 minute. Deglaze the pan with ~1/2 cup white wine, scraping up browned bits from the bottom, and reduce by about half until slightly thickened. Add ~1 cup tomato passata, season to taste, and simmer briefly. Thin out the sauce with pasta water or stock as needed, and finish with 2 tablespoons of butter. Adjust seasoning, toss pasta with the sauce, and top with shaved Parmesan cheese. Bon appetit!

Basil-laminated pappardelle with a tomato and almond-based pesto trapanese.