Fresh Basil & Chive Pasta

Ingredients:

• 8 oz cup AP Flour
• 2 Eggs (not large) *
• 1 ½ tbsp Olive Oil
• Salt
• Water (as needed)
• Cornmeal (for resting your cut pasta)
• Fresh Basil & Chive Puree **

* If using large eggs, you will need to add more flour as needed.

** Process equal parts Basil and Chives in your food processor. Add enough to the pasta dough to make a nice green color. You can freeze any remaining.

*** It is very important not to overwork your pasta dough. You can use a food processor blade (plastic blade is preferred) for the initial mixing of the ingredients. The traditional method is to make a well with your flour and gradually mix in the wet ingredients, so that the dough isn’t overworked. But, the food processor blade won’t overwork the dough. Just don’t use a kitchen aide mixer for this, b/c that will overwork it.

Directions:

For Pasta Dough:
1. Place your AP flour into your food processor.
2. Add Salt
3. Add the Eggs
4. Add Olive Oil
5. Add Basil/Chive mixture
6. Mix on low speed just until crumbly. If it's not green to your liking, add more Basil/Chive. As soon as it's crumbly, turn out to your counter.
7. Mix the dough by hand just until it all comes together. Add water only if needed (i.e., too dry and won't come together). DO NOT over knead, as your pasta machine will do the kneading for you. At this point just bring together in a ball. Cover the dough tightly in plastic wrap and let sit at room temperature for at least 30 minutes. *At this point you can also refrigerate the dough if you plan on making the pasta the next day. Make sure it is tightly covered so it does not dry out.

For Pasta Rolling:
1. Before you start rolling, set up a large baking sheet with parchment paper and dusted with cornmeal to rest your cut pasta on. This will allow it to dry evenly and not stick together. Also make sure you have ample counter space, as you will need it once you start rolling.
2. Set up your pasta roller or attachment. Roll your dough at the widest setting first. Put it through at least a few times at that setting, folding in half each time you do, to allow for proper kneading and cohesion of the dough.
3. Proceed with rolling the dough gradually through the thinner settings, until you get to the thinnest settings. I stop at the second to last setting for this pasta. Add flour to the dough only as needed (if dough is too sticky) to help you roll. Also, it might help you to cut the dough slabs in half b/c as you go through thinner settings, your slabs will get longer and longer. Just be sure that any extra balls of dough you have sitting around are covered to keep it from drying out.
4. Once you have your pasta slabs to the thickness you desire (I do the second to last thinnest setting), start pushing the slabs through the cutter portion of your machine. (you may optionally cut uniform strips with a knife). I let the slabs get slightly dry before putting it through the cutter, as I find that it goes through easier and the cut pasta is less apt to stick together. Note, that if you are using the slabs for ravioli, you should not let them dry at all.
5. Carefully place cut pasta onto the baking sheet covered with parchment and dusted w/ cornmeal. Be sure that your cut pasta are not sticking together (move them around periodically) Let the pasta rest on the parchment until dry at room temperature.

For Cooking Pasta (do not cook pasta until ready to serve):
1. Boil a pot of water with a good amount of salt and a little bit of olive oil (you may optionally flavor your water with bay leaves, thyme stems, garlic, etc)
2. Once boiling, drop in your pasta. Once they rise to the top, let them cook for about a minute more. Fresh pasta should only take a couple minutes to cook. Test with your finger.
3. Remove pasta with a slotted spoon to a bowl and serve immediately with sauce.