Laminated pasta with edible flowers
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.
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.
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.
Mix until the dough comes together.
At this point, I put it on a lightly floured surface and knead for about 3-5 minutes.
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.
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.
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.
Next, carefully lay your top layer over the bottom layer. Press gently.
Carefully run the pasta through the roller again.
The finished laminated pasta with edible flowers
See what I mean?? Isn’t this laminated pasta with edible flowers just beautiful??
Forming the garganelli
I made my pasta sheets into garganelli. To do this, cut your pasta into about 1 1/2- 2 inch squares.
You can see I didn’t worry about how perfect these were. Once they are rolled, I don’t think it matters.
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.
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.
As the dough is a little dry, it should slip right off the rod.
Here is the finished product. I loved used a laminated pasta dough with edible flowers for these garanelli.
Here is the recipe for the homemade wheat pasta dough, it turned out really well and is a favorite here!
All white pasta recipe
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!
Whole Wheat Homemade Pasta
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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Brooke | 17th Jun 20
Beautiful! You make this look so easy!