Homemade Herb Pasta with Vegetables


4 servings


30 minutes


5 minutes

  • 1 small bundle chopped chives
  • 1 ½ tsp Kosher salt, divided
  • 2 ⅓ cups all-purpose flour
  • 1 cup semolina flour
  • 3 tbsp extra virgin olive oil
  • 4 large eggs
  • 2 ½ tbsp water
  • 3 cups baby spinach, chopped
  • 2 tbsp dijon mustard
  • 2 tbsp white wine vinegar
  • ¼ cup jarred roasted red bell pepper, chopped
  • 2 tbsp fresh tarragon, chopped
  • ½ cup quartered artichokes, canned or jarred
  • ¼ cup walnut halves, chopped
  1. Finely chop chives and add to a mortar and pestle. Add ¼ tsp of Kosher salt. Grind into a paste and set aside.
  2. In the bowl of a stand mixer with a paddle attachment, add flours, salt and one tablespoon of olive oil and turn on low until combined.
  3. In a small bowl, whisk together eggs with water, add chive paste and slowly add to the stand mixer on low until fully mixed.
  4. Pasta dough should feel smooth and lightly tacky. Divide dough into four sections. Roll into balls and cover with plastic wrap. Flatten each into a disk and let rest for half an hour.
  5. Working with one disk of dough at a tie, dust lightly with flour, roll into a rectangular shape about ¼ inch thick. Roll the dough through setting "1" on the pasta roller twice. Change the setting to "2" and repeat on each setting twice until it reaches the desired thickness. For this recipe, on the Cuisinart machine, go to setting "3".
  6. Move the crank to the opposite side of the pasta roller to the "cutting" side on the fettuccini shape. Cut the dough by passing through and cranking in the same manner as rolling the pasta thinness. Place the cut noodles on a baking sheet and dust lightly with flour.
  7. Continue process with remaining dough. If not using all pasta immediately, cover with plastic wrap and refrigerate for up to two days.
  8. To cook pasta, boil a large pot of salted water. Place noodles in and stir so the noodles don't stick. Cook about 2 minutes.
  9. To make final dish, sauté 2 tablespoons of olive oil and spinach together in a large pan for about 3 minutes until bright green and wilted. Whisk together vinegar and mustard. Add drained pasta with remaining ingredients and dressing. Gently toss to coat.