For quite some time, I have been contemplating making a green pasta. I considered using spinach, chard or basil, but when I was left with an over-supply of parsley, I just knew it was time to bust out the pasta machine.
Parsley is such an under-rated herb, it's often used as a garnish and is almost never given the 'leading role'. A lovely, grassy flavour, parsley not only freshens your breath, but it can stimulate appetite, improve digestion and is packed full of immune boosting vitamins and antioxidants. It has anti-inflammatory properties that can ease joint pain, and has been widely used as a natural diuretic.
Parsley Pasta- serves 4
- 1 cup of parsley leaves (I used flat leaf)
- 250g spelt flour
- 2 free range eggs
- Blanch your parsley leaves with boiling hot water for 30 seconds, then submerge into ice water, then drain.
- Place your parsley into your spice grinder or food processor and blitz until a smooth paste is formed. If you need a little liquid to get the paste going, crack one of your eggs into the mixture.
- Blitz together all your ingredients, they should form a sticky ball in the food processor. Remove the dough and kneed on a floured surface for a minute. The dough needs to have elasticity but not be too sticky. If it has very little resistance then you will need to add another egg and gradually add more flour until you have the desired consistency, which means you will have a larger serving.
- Cover the dough with cling wrap or in an airtight container and chill in the fridge for an hour.
- Divide your dough into quarters. Take your first portion of the dough and flatten with your hands, lightly dust with flour and take through the lowest setting (usually marked as ’0′) on your pasta machine. Fold the dough over and roll it through again. Repeat this step at least 10 times on the first setting. This process is called laminating. Your stretching the gluten in the pasta to achieve a silky smooth texture.
- Increase the pasta machine setting to the next level (1), fold your dough again, flour and continue to laminate the pasta into long sheets. I usually repeat this about 5 times per setting until I have the desired thickness of pasta. My machine has 0-9 setting and I usually don’t go passed level 7. You will not need to flour your pasta sheet after every roll, only when it feels sticky. Too much flour will make the texture crumbly.
- Now that you have a long sheet of parsley pasta, dust it with flour and run it through your fettuccine cutter on your machine, or cut into your desired thickness with a knife.
- I like to hang my pasta on a $3 jewellery tree from Ikea, with a little baking paper to stop it sticking. You can then transfer the pasta to a floured and lined tray to dry out in little bunches. If you’re storing the parsley pasta, it needs to be completely air-dried before transferring to an airtight container. It should last for up to 3 months in the pantry.
Parsley Pasta is surprisingly subtle, and rather moorish. It's soft flavor pairs well with seafood, carbonara and even works well with lamb stew! Enjoy!