Comments on: Fresh Herb Fettuccine

By: Amy Lucas

Amy Lucas — Wed, 27 Dec 2023 00:14:05 +0000

This was my first time making homemade pasta and it came out perfectly!! I used about 1/4 cup freshly chopped rosemary and basil. Thank you!

By: Julie

Julie — Fri, 07 Jul 2017 19:35:40 +0000

Sorry for the late comment, just wanted to throw in my two cents of encouragement. Once your littles start school, it will open up SO many connections and friendships. My daughters are both in college now but I have made lifelong close friendships that started at our little girls’ playdates, dance classes, and soccer games!

By: Kayle (The Cooking Actress)

Kayle (The Cooking Actress) — Thu, 06 Jul 2017 21:41:05 +0000

Yay-so happy you’re finding your groove!! And this pasta looks AH AH MAZINGGGGGG

By: Audra

Audra — Wed, 21 Jun 2017 17:50:57 +0000

In reply to Deb. Hi Deb! I use semolina which is a bit more coarse, but durum flour would also work! Many people like to mix all 3 into their pasta flour blend :)

By: Deb

Deb — Wed, 21 Jun 2017 16:52:17 +0000

I love to make homemade pasta and ravioli. I’m looking forward to trying this with fresh herbs. Just for clarification, when you say semolina flour, you are referring to the coarse grind, right? I have also used durum flour which is very fine. Thank you for the lovely post!

By: Joanne Bruno

Joanne Bruno — Mon, 19 Jun 2017 20:36:10 +0000

I’ve been wondering whether you were still pasta-making!! Love that you’ve started to play around with flavor infusions. I don’t know if you follow Salty Seattle on Instagram, but she makes the CRAZIEST pastas and every time I see one I think of you and your pasta-making!

By: Anne

Anne — Mon, 19 Jun 2017 18:39:22 +0000

Thank you for all the wonderful recipes you share! I love reading your emails and visiting your site. The pasta sounds delicious! I don’t have a pasta maker but might have to get one to try this delicious looking recipe. Keep them coming! :)