Fresh Green Pasta

Pâtes Fraîches Vertes

Preparation info

  • Makes about 1 Pound / Serves

    4 to 6

    • Difficulty

      Medium

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

I USE WATERCRESS to make green pasta because it produces a lovely color and a fresh taste, but you can use spinach, basil, arugula, or combinations such as watercress, tarragon, chives, and a touch of parsley and basil.

In addition to adding color and flavor, the purée makes the dough less elastic and easier to roll out.

Serve this with Tomato Sauce, or substitute it for the dumplings in the recipe for Parisian-Style Gnocchi, or for the plain pasta in Fresh Pasta with Cream, Peas, and Parmesan (facing page).

Ingredients

    Method

    Part of