- 1 pound fresh pasta dough
- All-purpose flour, for dusting
- 1/2 cup each, dill, fresh cilantro, flat-leaf parsley leaves, washed and carefully dried
- 1/3 cup olive oil
- 3 cloves garlic, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground black pepper
- Parmesan shavings
Divide the dough into 3 pieces. Cover 2 pieces with plastic wrap to prevent them from drying out. On a lightly floured surface, or using a pasta machine, roll out 1 piece into a very thin sheet. Distribute one-third of the herb leaves over half of the sheet. Carefully flatten each leaf in place. Lightly brush the uncovered half of the sheet with water and fold it over the side with the leaves. Press down firmly to seal the leaves in and force out any air bubbles.
Roll the folded sheet through the pasta machine once to make a very thin sheet of pasta. With a sharp knife or pasta cutter cut the sheet into 2-inch squares. Repeat the procedure with the remaining dough and leaves.
Cook the pasta in boiling salted water until al dente, about 2 minutes.
Heat the oil in a frying pan. Add the garlic and cook gently for 1 minute. Add the parsley and pepper.
TO SERVE: Drain the pasta. Toss through the oil and garlic. Garnish with Parmesan shavings, if desired. Serve immediately.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
328 calories; 14g total fat; 55mg cholesterol; 22mg sodium; 42g carbohydrates; 3g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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