Fresh Herb Pasta
|Plain flour||350 Gram|
|Dried egg powder||60 Milliliter|
|Chopped fresh mixed herbs||60 Milliliter|
|Olive oil||1 Tablespoon|
|Parmesan cheese||1 Tablespoon (To Serve)|
1. Sift the flour, a pinch of salt and the dried egg into a bowl. Add the herbs and water and mix to a dough.
2. Turn the dough on to a lightly floured surface and knead until smooth, 10 to 15 minutes. Wrap in cling film and leave to rest for 30 minutes.
3. Cut the dough in half and roll out one half to a rectangle 45 X 30 cm/18 X 12 in. Cut into 5 mm/7- in wide strips. Hang the strips on a clean tea towel over the back of a chair while rolling and cutting the remaining dough.
4. Bring a large saucepan of salted water to the boil. Add the pasta and bring back to the boil. Cook until just tender, about 3 minutes. Drain and toss in a little olive oil. Serve sprinkled generously with Parmesan cheese.