Fresh Herb Fettuccine
Yield: 6 servings
  • 1½ cups all purpose flour
  • 1½ cups semolina flour
  • 3 eggs
  • ¼ cup water
  • ½ cup chopped fresh herbs (I used parsley, rosemary, sage, oregano, and thyme.)
  • extra flour for dusting
  1. On a flat surface or the bowl of a stand mixer, mix together the flours until combined. Add the chopped herbs.
  2. Make a well in the center of the bowl and add the eggs.
  3. Use your hands or the mixer to slowly combine the flour into the eggs until well combined and crumbly.
  4. Add water, slowly and gradually, until the dough comes together, is soft and supple but not sticky or crumbly. Add flour, water as needed until dough is the right texture.
  5. Cover the dough and allow to rest for at least 30 minutes.
  6. Break off pieces of dough to roll through your pasta maker. I rolled mine out to a 5 thickness.
  7. Dust with flour and layer on a cookie sheet between parchment paper until ready to cut.
  8. Cut pasta, brushing with more flour. Dry on a rack, cook right away, or make into "nests" until ready to use.
  9. To cook, boil salted water and cook pasta for 3-4 minutes until your desired level of al dente!
*You can use any combo of AP and Semolina flour that you want. I like half and half.
Recipe by The Baker Chick at