A fresh and vibrant pasta dish brings together the best flavors of the season with crisp vegetables and fragrant herbs. It’s a simple, healthy meal that’s perfect for enjoying the tastes of spring any day of the week.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs, at room temperature
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons water, or as needed
- 1 cup edible flower petals, chopped into 1/2-inch pieces
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh dill
- ½ cup shredded Parmesan cheese
- ¼ cup butter, melted
- 1 lemon, zested and juiced
- salt and ground black pepper to taste
Step 1
In a bowl, mix together the flour, eggs, oil, and salt until combined. Slowly add water, a teaspoon at a time, until the dough comes together into a smooth, thick ball. Turn it out onto your work surface and knead for about 10 minutes until it feels soft and elastic. Cover the dough and let it rest for 5 to 10 minutes.
Step 2
Divide the dough into 8 equal pieces and roll each one out into a thin sheet about 18 inches long, using a pasta roller or a rolling pin. Sprinkle half of each sheet with the flower petals, thyme, and dill. Fold the dough over the herbs and roll it out again gently to trap the flavors inside. Then, use a pizza cutter to slice the dough into long strips about an inch wide.
Step 3
Bring a large pot of salted water to a boil, add the pasta, and cook for 3 to 4 minutes until tender. Drain well. Toss the pasta with Parmesan, butter, lemon zest, and juice, then season with salt and pepper to taste. Serve warm and enjoy!
Frequently Asked Questions
Can I use a different type of flour for the pasta dough?
Yes, you can substitute with semolina or a mix of all-purpose and semolina flour for a firmer texture.
How do I know when the pasta dough is kneaded enough?
The dough should feel soft, smooth, and elastic, and it should spring back slightly when pressed.
What types of edible flowers work best in this pasta?
Nasturtium, pansies, violets, and calendula are great choices as they’re safe and add color and mild flavor.
Can I make the dough ahead of time and store it?
Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours before rolling out.
How do I prevent the pasta from sticking together while cooking?
Stir the pasta gently in boiling water and add a little olive oil after draining if needed to keep strands separate.
Is it necessary to add water to the dough?
Water is added gradually to help the dough come together, especially if the flour is dry, but use only as much as needed.
Can I freeze the prepared pasta strips before cooking?
Yes, lay them flat on a baking sheet to freeze, then transfer to a bag; cook straight from frozen, adding a minute or two to cooking time.
What can I use instead of fresh herbs if I don’t have any?
Dried herbs can be used, but reduce the amount by half since they are more concentrated in flavor.
NK
By Neha Kapoor
Kitchen Contributor
Neha shares quick and approachable recipes designed for everyday meals and consistent results.
