Green pasta

recipe
1 bunch parsley
1 bunch cilantro
1 bunch basil
300g pasta flour ("00" Tipo)
1 egg
2 egg yolks
1 tbsp olive oil

    Greens

  • Simmer greens in a few cups of water to extract flavor and bright green color (approximately 5 minutes). Blend entire mix and strain, reserving the liquid.

    • pasta

  • 1. For the pasta, put flour on a clean work surface and make a well (a hole in the middle like a volcano).
  • 2. In the well add eggs, yolks, olive oil and 1 tbsp of the green liquid. Stir with a fork gradually incorporating the flour until it can be mixed by hand. Use the green water to add moisture until you achieve a pasta consistency that's smooth and slightly tacky to the touch. If it feels too sticky add a little bit of flour and knead until smooth.
  • 3. Knead the dough for at least 10 minutes (more kneading will occur with the pasta roller). Wrap in plastic and refrigerate for 30 minutes to 6 hours.

    • Roll the dough

  • 1. Remove pasta dough from refrigerator and knead for a few minutes by hand.
  • 2. Cut into manageable pieces and put through pasta roller starting with setting 1.
  • 3. Fold and run through on setting 1 a total of 3 times.
  • 4. Run through setting 2 in the same manner, folding and re-running twice.
  • 5. Run through on setting 3 then 4 then 5 and your sheets are done to make whatever type of pasta you want.

    • Cooking instructions

  • 1. Prepare a large pot of boiling water.
  • 2. Once boiling, add a generous pinch of salt to the water.
  • 3. Add your pasta and cook for 2 min.
  • 4. Remove from water with a slotted spoon to remove excess water.
  • 5. Serve with a drizzle of high quality olive oil, brown butter, a sauce, or whatever you prefer!