Mireille Johnston

Pâtes à la Verdure

Fresh Herb Pasta

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This is a delicious pasta. The addition of fragrant fresh herbs—mint, basil, chives, thin scallions, Italian parsley—to the dough gives a lively flavor to the noodles. The dish can be served as a main course with a little olive oil and some grated cheese. Sauces should not be used, as they would smother the fragrance of the herbs.

Ingredients

  • 1 to 2 cups minced fresh herbs (choose one or two: mint, basil, chives, very small scallion, Italian parsley)

Method

Dry the minced herbs thoroughly in a paper towel. If you prefer a paste, pound the herbs in a mortar.

Place the flour in a large bowl. Make a well in the center, add the eggs, salt, and 2 tablespoons of the olive oil, and gradually work the flour into the eggs and mix well. Add the herbs and