- 2 3/ 4 cups flour
- 3 whole eggs (large)
- 3 egg yolks (large)
- 1/ 2 teaspoon kosher salt
- A generous handful of edible flowers or fresh herbs (nasturtiums, violets, pansies, dill, basil, sage)
For the pasta dough: Dump the flour out onto a smooth surface and create a well in the center. Pour the whole eggs and egg yolks into the center of the well, then sprinkle the salt over the top. Use your fingertips or a fork to gently break up the yolks. Start to draw flour into the center of the well by moving your fingertips in a circular motion. As you draw in the flour, the mixture will start to thicken. Knead until it forms a shaggy dough (about 1-2 minutes). I like to use a bench scraper to press in any leftover bits of flour. If the dough is too dry, add a teaspoon of water. If it's too wet, add additional flour, a tiny bit at a time. Let it sit uncovered on the counter for 5 minutes, then continue kneading it for 6-8 more minutes, until it is very smooth and elastic. Cover the dough with plastic wrap, then let it rest at room temperature for one hour. Dust two baking sheets with flour and set aside.
For assembly: Divide the dough into six equal sections. Using a pasta machine, roll each section out until it is very thin and almost translucent - starting at setting 1 (the widest), then working your way up. On my Atlas Marcato machine, I usually go to setting 6. Once they are rolled, lay the sections out on your prepared baking sheets. Dust the tops lightly with flour to prevent sticking. Using the bottom of a glass or your fingertips, firmly press the flowers/herbs into the pasta sheets (they do not have to be completely flat - we’re going to roll them!). With the flowers pressed in, roll the sheets back through the pasta machine two more times.
Let the sections rest for 10 minutes on the baking sheets, then cut them into your desired shape. I usually cut mine into fettuccini!
To cook: Bring a large pot of salted water to a boil. Boil pasta until al dente - 3-5 minutes, depending on thickness. Drain, then toss with your sauce of choice. Personally I love browned butter + sage + parmesan here. Garnish with any leftover flowers/herbs & serve!