Laminated pasta with edible flowers

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Have you ever seen laminated pasta before? I swear every single time I see it, I stop and stare. It really is just so beautiful!! I finally decided to give it a try on my own. This laminated pasta with edible flowers isn’t perfect, but pretty good for my first try!

I was fortunate enough to get my edible flowers locally sourced and organic, hopefully you are able to do the same.

woman placing edible flowers on sheet of pasta dough

Simple method for making the pasta dough

I am sure everyone good Italian grandma would scoff at the idea of starting your pasta dough in a food processor, but that is exactly what I did. I’m lazy, I know, but it is just so easy! My Cuisinart has been a workhorse for me for many years now. It is a great size and has an awesome motor.

flour and salt in Cuisinart food processor with blade

So, add your dry ingredients first, then the eggs. This is a basic dough, so I used the whole egg. Other doughs I have made use the egg yolk.

making pasta dough in cuisinart food processor. Flour and eggs in bowl

Mix until the dough comes together.

mixed pasta dough in cuisinart food processor.

At this point, I put it on a lightly floured surface and knead for about 3-5 minutes.

pasta dough on counter top.

It is really important to let your dough rest. That gluten you have developed while needing will need time to relax! I let mine sit on the counter top for at least an hour.

pasta dough covered and resting on countertop

Preparing the flowers and herbs

Once the dough has rested, get everything ready. I separated the petals on the flowers, and washed and dried the basil. I then laid them on a paper towel while I was rolling the dough.

edible flowers and herbs drying on paper towel

Rolling out the pasta

I have the pasta roller attachment for my Bosch after years of rolling by hand, and it is a dream! So simple to attach and so simple to roll! My life got a lot easier with this attachment!

So, roll your pasta into sheets. Add the flowers on the bottom sheet. These don’t have to be perfect as you will trim it after.

woman placing edible flowers on sheet of pasta dough

Next, carefully lay your top layer over the bottom layer. Press gently.

woman placing top pasta layer on laminated pasta dough with edible flowers

Carefully run the pasta through the roller again.

woman rolling laminated pasta dough through Bosch pasta roller

The finished laminated pasta with edible flowers

See what I mean?? Isn’t this laminated pasta with edible flowers just beautiful??

laminated pasta dough with edible flowers and fresh basil

Forming the garganelli

I made my pasta sheets into garganelli. To do this, cut your pasta into about 1 1/2- 2 inch squares.

woman cutting laminated pasta dough with edible flowers and fresh herbs with pizza roller

You can see I didn’t worry about how perfect these were. Once they are rolled, I don’t think it matters.

woman cutting laminated pasta dough with edible flowers and fresh herbs with pizza roller

Let the pasta dry just a bit before rolling. This is important, especially for the pasta with basil in it, as the basil had more moisture than the flowers.

laminated pasta squares for garganelli with edible flowers and fresh herbs

Next, you roll your pasta squares on a gnocchi board. They are inexpensive, but so worth it. You will want to use steady pressure, but not too much to make it stick.

woman rolling garganelli on gnocchi grooved board with rod

As the dough is a little dry, it should slip right off the rod.

woman rolling grooved gargenlli

Here is the finished product. I loved used a laminated pasta dough with edible flowers for these garanelli.

fresh made garganelli made from laminated pasta dough on floured surface with gnocchi grooved board.

Here is the recipe for the homemade wheat pasta dough, it turned out really well and is a favorite here!

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5 from 2 votes

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!
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5 from 3 votes

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!

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1 COMMENT

  1. Brooke | 17th Jun 20

    5 stars
    Beautiful! You make this look so easy!

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