This Pasta needs a bit of a time but you will later see and taste that it was very well spent. Every Noodle has its own taste, a bit of butter and Parmesan on top and that is all you need for this very special dish.
200g of flour 00
½ tsp. salt
2 eggs and 1 yolk size M
a small dash of olive oil
different herbs at will (e.g. sage, dill, parsley, coriander, basil)
parmesan, freshly grated
Knead flour, salt eggs, egg yolk and olive oil into a firm, smooth dough. If the dough continues to be a bit sticky, add some flour (depending on how big the eggs are). Wrap in foil and let rest in the refrigerator for at least 2 hours.
Dust the work surface with flour and process one small piece of dough at a time. Cover remaining dough with foil so that it does not dry out.
Roll out 2 thin pasta sheets using the pasta machine. Use a brush, to remove the flour from the two lanes. Distribute the herbs on one lane, place the second on top, press down with your fingers and roll again through the pasta machine. (you won’t need any water or egg wash for them to stick together, if you brush off carefully the flour from the two lanes)
Cut out the herbs with a circular cookie cutter.
Put in simmering salted water and briefly cook until the noodles are floating on the surface. Heat the butter in a pan and stir in the noodles. Season with salt and pepper and sprinkle some Parmesan on top.