This technique of making laminated pasta dough with various leafy herbs and edible flowers became quite popular in the recent years, and we’ve all seen tones of Instagram 15 sec videos, showing us how easy it is to laminate your pasta. What we haven’t seen though, are the technical difficulties that arise in this process. And today, I will share with you my experience and what I do to tackle them.
And, here’s a written recipe of EGGLESS PASTA DOUGH for you:
- 600g Semolina flour
- 400g 00 Flour
- 1 tbsp Salt
- 4 tbsp Nutritional Yeast
- 400 ml Water
- Bunch of leafy greens/herbs/edible flowers
Yield: app. 8 regular portions
Prep. time: 40 min
Cooking time: 15 min
Tools & equipment required:
- Pot for blanching leafy greens and herbs;
- Pasta rolling machine (Click HERE to check out the pasta machine that I use)
For the exact directions, please watch the YouTube video HERE.
Once your laminated pasta is done, my suggestion would be to make a dish out of it that would showcase the beauty of your pasta sheets. I.e. I would refrain from just cutting it into fettuccine, or other pasta shapes that would hide all the beauty that you’ve just created.
My suggestion would be to go for open lasagna, ravioli gigante, or cannelloni.
Also, think about the sauce! Try to make something simple, and not too heavy, so you don’t hide again all the beauty of your laminated pasta under tones of thick sauce.
I hope it helps! Let me know how this recipe works for you.