Homemade Laminated Oregano Pasta

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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.

Homemade Laminated 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 a beautiful pasta with herbs and flowers hidden on the inside.

Homemade Laminated Oregano Pasta

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.

woman pouring olive oil onto eggs and flour for pasta

Knead your dough for several minutes until it is smooth. Cover and allow it to rest for about an hour before shaping.

woman kneading pasta dough for papperdelle

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!

woman holding rolled pasta dough

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.

woman placing oregano on rolled pasta dough

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.

laminated pasta with oregano

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.

laminated garganelli

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. 

woman folding laminated pasta for hand cutting
woman hand cutting pappardelle with long knife on quartz surface

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.

cooking fresh pappardelle in boiling water

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!!

woman cooking garlic and crushed red pepper in olive oil for aglio e olio

The Finished Homemade Laminated Oregano Pasta

Here is the finished and beautiful pasta!!

Homemade Laminated Oregano Pasta

I made another laminated pasta I think you will love, check out this Laminated Pasta With Edible Flowers.

Aglio e Olio

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.
Course Main Course
Cuisine Italian
Keyword aglio e olio, fresh pasta, homemade pasta
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Amy- A Red Spatula

Ingredients

  • 1 recipe fresh pasta included with the post. Boil the pasta according to direction, rinse gently with cool water. You will want to boil this just RIGHT before you start the sauce. The sauce takes less than 5 minutes to make.
  • 1/2 cup olive oil I recommend Moire's Life
  • 2 tablespoons mincecd garlic
  • 1-2 teaspoons crushed red pepper the amount depends on how spicy you like it.
  • 1/4 cup reserved pasta water
  • 2-3 tablespoons fresh squeezed lemon juice
  • 3/4 cup parmesan
  • salt and pepper to taste

Instructions

  • 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 1/3 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!

Whole Wheat Homemade Pasta

This whole grain version of the original is so good. You will never want to go back to store bought again!
Course Main Course
Cuisine Italian
Keyword Whole grain, whole grain pasta, whole wheat, whole wheat italian, whole wheat pasta, whole wheat recipes
Prep Time 10 minutes
Cook Time 5 minutes
resting time 1 hour
Total Time 1 hour 15 minutes
Servings 10 servings
Author Amy- A Red Spatula

Equipment

  • Pasta roller or rolling pin

Ingredients

  • 1 3/4 cup whole wheat flour I used a Kamut flour and loved it!
  • 1 3/4 cup all purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 1 tablespoon oil
  • 1/3-2/3 cup water This is a variable. Mine too about 1/2 cup of water, but I can see you could definitely need more on some days.

Instructions

  • You can prep mix your dough in a couple ways. The first is what I did. Throw all ingredients in a food processor. Mix to combine. You will want the dough to only be slightly wet, if it is too wet, you will never be able to roll it. After it is combined, remove from food processor and knead for 5 minutes until smooth.
    The alternative to this would be combining your flours and salt on surface. Mount the flours and create a well in the center. Add eggs, water and olive oil to well. Mix wet ingredients with fork. Slowly begin mixing out further to start adding in flour. Once it has gotten to the point it is difficult to mix with a fork, start to knead the dough. It will need to be kneaded at least 5-7 minutes, until smooth.
    Either way you have mixed the dough, cover and allow to rest for 45-60 minutes.
    Once the dough has had a chance to rest, start rolling. I divided the dough into 6 pieces. Flour each piece and either roll with pasta roller or rolling pin.
    I have a pasta roller, so that is what I used. On mine, the largest setting is a 1. I started there, then did 2, 4 and ended with 5. I like a little thicker pasta. We served it with a hearty meat sauce, so I like a little thicker pasta. Now, make sure you are constantly flouring the dough as you are rolling. You don't want it to stick in your pasta roller. I did a fettucini, so cut it with that roller.
    Now, if you are rolling with a rolling pin, it's the same concept. Flour as needed and start rolling, being careful not to tear the dough. Make sure you are moving the dough as you are rolling to ensure it isn't sticking underneath. Roll the dough to thickness desired. Now for cutting. You can fold the dough over on itself and cut to desired width, or you can leave it long and cut it. For cutting it is best to use a very sharp knife.
    Once the dough is cut, make sure it stays lightly floured so it doesn't stick. Now, at this point you can prepare it right away or hang and allow to dry.
    Bring 1 gallon of water to boil. Add 1-2 tablespoons to water.
    Carefully add pasta to boiling water. Boil for 3-4 minutes (it goes quick!). Drain and prepare as desired.
    I served our's with a tasty bolognese. You can serve as you choose.
    Now, sit back and enjoy. You deserve it!

All white pasta recipe

I have 2 pasta recipes I prefer, this all white and the wheat recipe. Both are delicious and well worth any effort!
Course Main Course
Cuisine Italian
Keyword healthy pasta, homemade pasta, pasta dough
Prep Time 10 minutes
Cook Time 5 minutes
resting time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings
Author Amy- A Red Spatula

Equipment

  • pasta roller or rolling pin, food processor (optional)

Ingredients

  • 4 eggs room temp. All ingredients should be room temp
  • 2 1/2 cups all purpose I used 2 cups all purpose and 1/2 cup semolina. If you don't have semolina, use all all purpose
  • 1 tablespoon olive oil
  • 1 1/4 teaspoon salt

Instructions

  • Food processor-
    Add flour and salt to food processor and pulse a few times to incorporate.
    Next add in eggs and olive oil. Pulse several times until the dough comes together into a ball.
    Remove from food processor and knead for 2-3 minutes on a lightly floured surface until the dough is nice and smooth.
    Cover and allow to rest for at least 1 hour at room temp.
    Kneading by hand-
    Mix flour and salt on surface.
    Create a well and add eggs and olive oil to center. Carefully mix the eggs and oil in the center, slowly incorporating the flour from the outside of the well until it is all mixed in. Now, knead the dough fro 3-5 minutes.
    Cover and allow to rest for at least 1 hour at room temp.
    Divide dough into 6 sections for rolling. If you are using a machine, start with the largest setting. Roll through on this setting and move to the next smallest setting. Continue this way until you are at the thinnest setting.
    Now your pasta is ready to go. Shape it as desired. You can follow the directions on this post and make a laminated pasta formed into garganelli.
    Now, sit back and enjoy. You deserve it!

About The Author

Amy

2 COMMENTS

  1. Tina | 21st Apr 21

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

    • admin | 21st Apr 21

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

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