Herb Pasta

This dough should not be rolled out on a machine—the uncompromising rollers force it into an amalgam in which the singleness of the savors is lost and flour is absorbed to excess. Also, it is better to pound the herbs in a mortar rather than purée them with the liquids in a blender—they remain, pounded, distinct and multiflavored fragments.

The herbs mentioned should be considered as among the many possibilities—any wild salad greens may be used and other herbs, depending on persona