Rosemary and Sage—Scented Homemade Pasta

Pasta Fatta in Casa con il Rosmarino e la Salvia

As a rule, I don’t see the point of making pasta dough at home with anything but flour and eggs. Colored dough depends for its hues on coloring agents that either communicate no flavor, and therefore have no gastronomic interest, or else impart flavor that lacks freshness. The only desirable colored pasta is the splendid Bolognese kind with spinach. I have similar objections to pasta dough touched up with aromatic substances. They usually have nothing to express, unless its staleness. Again there is an exception, and it is this delicately fragrant rosemary and sage pasta. The scent is not obtrusive, but it is perceptible and it stays fresh. Use sauces that do not have a rosemary and sage presence of their own to compete with that of the pasta.


  • All-purpose flour and eggs in the approximate proportions given in the basic homemade pasta. For each whole egg use.
  • ½ teaspoon fresh rosemary leaves, chopped very, very fine, to an almost powder-like consistency
  • 1 teaspoon fresh sage leaves, chopped like the rosemary, to a very fine consistency


  1. Make a hollow in the mound of flour, break the eggs into it, and add the chopped herbs. Knead and roll out the dough as directed in the basic recipe.
  2. Cut into fettuccine; or tonnarelli.

Suggested Sauce: The Simple Veal Pasta Sauce.