John Myers
Herb Ribbon Noodles
The perfect herb ribbon noodles recipe with a picture and simple step-by-step instructions.
- 100 g Wheat flour
- 1 tbsp Durum wheat semolina
- 1 piece Egg
- 1 tbsp Olive oil
- 0,5 bunch Parsley
- 2 leaves Sorrel
- Some chives
- Basil leaves
- Mix the flour and semolina, make a well in the middle. Roughly chop the herbs, place in a mixer with the egg and mix into a mixture (idea copied from professional chef Vincent Klink). Pour the egg-herb mixture and the oil into the flour trough and work into a pasta dough, adding a little salt. Cover the dough and let it rest in the refrigerator (min. 1 to 2 hours)
- Remove a little from the dough, roll out thinly on a floured board, loosely roll the flatbread together from the cross to the long side. Cut into ribbon noodles with a sharp floured knife (width according to mood). Store the cut pasta loosely with a little flour in between in a bowl or on the edge of the board. Cook until the batter is all gone.
- Put the pasta in a sieve, tap the sieve so that as much flour as possible is knocked off the pasta. Now cook the pasta in boiling salted water (depending on how thin the dough was, this takes 2 to 5 minutes). Pour back into the sieve, drain and continue to use according to taste.
- I don’t have a pasta machine, hence the good old rolling out the dough.
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