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    Home » Recipes » Dinner

    Herb Laminated Pasta

    Published: Apr 8, 2021 · Modified: Mar 28, 2025 by Amy Sandidge · This post may contain affiliate links · 2 Comments

    Jump to Recipe

    Herb Laminated pasta is not only beautiful but so delicious too! 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.

    You can also make laminated pasta with edible flour. I have made a recipe just for this and I know you are going to love this one as well. If you like using whole grains, I also have a recipe for Kamut flour pasta.

    Fresh oregano pasta.

    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.

    Ingredients

    • All-purpose flour
    • Semolina flour- this might be a little harder to find, but in my area, I can find it in most decent grocery stores. If not, you can always order Semolina online.
    • Olive oil- I have been using Moire's and love it!
    • Salt- I prefer kosher salt.
    • Eggs- Large eggs, at room temperature.
    • Fresh or dried herbs for laminating in the dough- I prefer using fresh for better flavor. in this recipe I used oregano, but you can also use basil, parsley, etc.

    How To Make

    Woman pouring olive oil into flour.
    Woman mixing pasta dough with a fork.
    Woman kneading pasta dough.
    Woman wrapping up pasta dough in saran wrap.
    1. 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.
    2. Knead your dough for several minutes until it is smooth. Cover and allow it to rest for about an hour before shaping.
    3. Flour your countertop before starting and as you need it while working.
    4. 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.
    5. Roll 2 pasta sheets until they are thin. On the bottom layer, add the herbs across it.
    6. Next, place the 2nd piece of pasta over the top of the bottom layer with the herbs. Gently press to close.
    7. Sprinkle it lightly with flour on both sides. Then roll the pasta again. You have doubled the thickness of the pasta and need to roll it back out.
    8. Continue until you have rolled and laminated all the pasta dough.
    9. Next, decide how you want to cut the pasta. In this post, I will show you how to make garganelli and pappardelle. You can also use it for making filled pasta as well, like ravioli and tortellini.
    2 pieces of pasta.
    Woman adding fresh oregano to pasta.
    Fresh laminated pasta by a Bosch mixer.

    Forming Laminated Garganelli

    Fresh pasta on a surface.

    I formed my pasta in 2 ways. The first was Garganelli. This is so simple to form and one of my favorite pasta shapes.

    Start by cutting the laminated pasta into 2-inch squares. These don't have to be perfect, I promise no one will ever know. Make sure you have rolled your pasta thin for this.

    I roll these on my Gnocchi board for the ridges, but you can also roll them on the countertop. Starting in one of the corners. Roll the pasta over the dowel rod while pushing it into the board to form the ridges.

    Watch the video below for an idea of how to do this, it is a little tricky to explain this.

    Forming Laminated Papperdelle

    Laminated pasta floured on a surface.
    Woman cutting laminated pasta
    Herb papperdelle on a floured surface.

    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. 

    Fold your pasta over itself several times. Make sure to flour the pasta lightly so it won't stick. Cut the folded pasta into 1-1 ½-inch slices.

    This is one of the easiest kinds of pasta to form and I use it often when I am in a hurry.

    Notes

    • You do not want to use really big pieces of whatever you are laminating with, herbs or flours. 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 the layers together.
    • Stiffer herbs are also a little tricky to roll as they can tear the dough, I am thinking about rosemary.
    • If your dough is a little on the dry side, I like to spritz it with a touch of water to help the layers stick together for rolling.
    • This dough can be made ahead of time, rolled, and cut. Simply hang it to dry. I like to make it in the morning for dinner.
    • Because this pasta has so much flavor, you can keep the sauce simple if you want. Brown butter and toss the cooked pasta in it. Sprinkle with parmesan and you are done. Or I have another recipe below if you want something a little more.

    Aglio And Olio

    Pasta boiling in a pan.
    Garlic and red chili peppers cooking in olive oil.
    Woman squeezing a lemon into a pan.
    Laminated pasta on a black plate.

    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 it with fresh lemon juice, parmesan cheese, and black pepper. Serve hot and immediately.

    Follow me on Instagram!

    For more inspiration

    A Red Spatula

    If you have a pasta extruder, here are 2 recipes I recently developed for my Philips pasta extruder. The first is homemade pasta without eggs, the second is a pasta extruder recipe with eggs.

    Laminated pasta with aglio e olio

    Amy Sandidge
    This might just be the simplest pasta dish you will ever make. I love it with fresh pasta, but you can also used packaged pasta if you prefer.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 5 minutes mins
    resting time 30 minutes mins
    Total Time 55 minutes mins
    Course Main Course
    Cuisine Italian
    Servings 4

    Ingredients
      

    Fresh pasta

    • 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

    Instructions
     

    Pasta How-To

    • 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!

    Notes

    • You do not want to use really big pieces of whatever you are laminating with, herbs or flours. 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 the layers together.
    • Stiffer herbs are also a little tricky to roll as they can tear the dough, I am thinking about rosemary.
    • If your dough is a little on the dry side, I like to spritz it with a touch of water to help the layers stick together for rolling.
    • This dough can be made ahead of time, rolled, and cut. Simply hang it to dry. I like to make it in the morning for dinner.
    Keyword aglio e olio, fresh pasta, homemade pasta
    Tried this recipe?Let us know how it was!
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      5 from 2 votes (2 ratings without comment)

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      Recipe Rating




    1. Tina says

      April 21, 2021 at 10:31 am

      hello, good morning, tk for the recipe. I can do raviolis with this recipe? Tk. I want to try it.

      Reply
      • admin says

        April 21, 2021 at 2:39 pm

        You can use this pasta recipe for ravioli!! It is delicious!

        Reply

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