Making pasta is such a meditative craft which I have found myself turning to time after time. It’s not only a relaxing activity but a creative outlet. This recipe was an experiment in adding fresh herbs to your regular pasta dough. I have been testing out various natural colouring methods for dough, but had yet to try adding something whole and fresh. The addition of fresh herbs into the dough not only adds some beautiful colour, but a subtle basil flavour lingers in every bite. The use of semolina flour in combination with all-purpose flour is also a particularly nice change in this recipe, adding extra texture to the final cooked pasta. If you’re not into basil, you can easily swap it for a different fresh herb or edible flower. In addition to changing the flavour, you can certainly use this same recipe to form many different shapes of pasta including farfalle, linguine, fettuccine, heck, even ravioli!
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This Gal Cooks 