Homemade Laminated Oregano Pasta. What could be more beautiful? If you have always wanted to try laminated pasta, let me take the mystery out of it for you. With a few simple tricks, you will be making it in your kitchen.
What Is Laminated Pasta?
Laminated pasta is made by rolling 2 sheets of pasta. You place your herbs, flowers, or whatever you choose on the first layer. Then, you place the other layer of pasta on top, sealing the add-ins. Roll it through the roller again, and you are left with beautiful pasta with herbs and flowers hidden on the inside.
How To Make The Homemade Laminated Oregano Pasta
Who doesn’t love tender and flavorful pasta? I used sprouted white winter wheat flour for mine. I included 2 pasta recipes below, one for a partial wheat pasta, which I made for this recipe, then the other uses all-purpose flour instead. Whichever you choose, they will be awesome.
Start by mixing together your dry ingredients on your countertop. Add your eggs and olive oil. Start to mix it in with a fork until it gets too shaggy, then switch to your hands. You can see this method in the video.
Knead your dough for several minutes until it is smooth. Cover and allow it to rest for about an hour before shaping.
Bosch Pasta Roller Attachment
You can roll your pasta out with a rolling pin, a hand cranked machine, or an electric one, like I did. I got this attachment for my Bosch last year and am just in love with it. It makes pasta rolling so simple and quick. If you have a Bosch I recommend it!
Adding In The Herbs
Here are a few tricks I have learned when making laminated pasta. Whatever you decide to add in should not be really big. Huge pieces of basil, for instance, almost always tear the dough. It also is best to use edibles that are fairly flat as they are easier to roll. Moisture content in the herbs and flowers makes a difference too. If they have too much water in them, it starts to soak through the dough when you roll with the layers together. Stiffer herbs are also a little tricky to roll as they can tear the dough, I am thinking about rosemary. Sometimes I roll it and it tears on me If your dough is a little on the dry side, I like to spritz with a touch of water to help the layers stick together for rolling.
Here are my pasta sheets ready to go. They are rough on the edges, but that is no problem, simply trim when you are ready.
Forming Laminated Garganelli
I formed my pasta is 2 ways. The first was a garganelli. This is so simple to form and one of my favorite pasta shapes. You can see in the video below how I formed it. I use a Gnocchi Paddle to form the ridges in the shape.
Forming Laminated Papperdelle
The pasta I used for the finished dish I am showcasing was a hand cut pappardelle. This is a beautiful, simple, and rustic pasta. It is a pasta that has a wider shape that is ideal for your Laminated Pasta.
Aglio And Olio
The sauce is Aglio e Olio, an olive oil garlic sauce. It is most delightful when mixed with the oregano undertones in the pasta and is simple and quick to make. Made with olive oil, fresh minced garlic and red pepper, the trick to this sauce is cooking it quickly—only about a minute, so the garlic does not burn. After adding the pasta, I love to drizzle with fresh lemon juice, parmesan cheese and black pepper. Serve hot and immediately.
Moire's Life Olive Oil
The real secret behind the sauce is Moire's PDO Extra Virgin Olive Oil! This olive oil is grown and harvested in the Kalamata region of Greece. It is a must-have and is the perfect finishing touch to this delectable dish. If you live on the East Coast, you can find it at Whole Foods, if not they ship!!
The Finished Homemade Laminated Oregano Pasta
Here is the finished and beautiful pasta!!
I made another laminated pasta I think you will love, check out this Laminated Pasta With Edible Flowers.
If you are looking for a whole wheat pasta recipe, this is the one I love!
Laminated pasta with aglio e olio
- 2 ½ cups flour I like to use 2 cups of all-purpose flour and ½ cup of semolina
- 1 tablespoon olive oil
- 2 teaspoons salt
- 4 eggs
Aglio e olio
- ½ cup olive oil I recommend Moire's Life
- fresh basil for laminating
- 2 tablespoons minced garlic
- 1-2 teaspoons crushed red pepper the amount depends on how spicy you like it.
- ¼ cup reserved pasta water
- 2-3 tablespoons fresh squeezed lemon juice
- ¾ cup parmesan
- salt and pepper to taste
- water if needed
- There are 2 ways to make the pasta, food processor and by hand. I will start with the food processor as it is the easiest.
- Add all ingredients to a food processor and pulse for about 30 seconds- 1 minute to mix it well. Remove and knead the dough for about 1 minute. Cover and let it rest for 30 minutes before rolling.
- For the traditional method- add flour to the countertop with salt. Mix them and form a well in the middle.
- Add eggs and olive oil to the well. Mix the eggs in the middle with a fork, then slowly start mixing in the flour from the sides. Once it is mixed as much as you can with a fork, start kneading.
- Knead for 4-6 minutes until the dough is smooth. Cover with plastic wrap and let it rest for 30 minutes.
- When the pasta dough is ready to roll, roll 2 sheets pretty thin. Add your basil leaves to one of the sheets.
- Place the other sheet over top and gently roll them together until the basil is laminated in the layers.
- Cut into papperdelle and add to boiling, salted water. It takes 3-4 minutes to cook the pasta. Make sure the sauce is ready before you start cooking your pasta as it cooks really fast!
Aglio e Olio
- Heat olive in a pan over medium heat. Add your minced garlic and crushed red pepper. Stir and cook for about 1 minute, you don't want to burn the garlic. Add in your pasta water. Now, gently mix in the pasta, adding the lemon juice and ⅓ cup parmesan while you are mixing. Remove from heat. Season with salt and pepper. Top with the remaining parmesan. This pasta is best served immediately. Now, sit back and enjoy. You deserve it!