Whole Wheat Herb Pasta (Basil or Rosemary Infused)
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesHerbPastaWholeWheatFlavoredFromScratchAromaticHomemade
Nutrition (per serving)
270Calories
10 gProtein
50 gCarbs
4 gFat
1 gSugar
300 mgSalt
Ingredients
- 300 g Whole wheat flour
- 30 g (or 2 tbsp dried) Fresh basil or rosemary
- 3 Eggs
- 1 tbsp Olive oil
- ½ tsp Salt
Method
- Finely chop fresh herbs (or pulse in blender with eggs for stronger flavor).
- Mound flour + salt → make well → add eggs + herbs + oil → mix until dough forms.
- Knead 10–12 minutes until smooth and herb-flecked (dough may be slightly green or speckled).
- Wrap → rest 45–60 minutes.
- Roll thin (1.5–2 mm) → cut into fettuccine, tagliatelle, or small shapes.
- Dry 20–30 min → cook 3–5 minutes → drain → toss with olive oil or light sauce to highlight herb flavor.
- Store fresh refrigerated 2–3 days or freeze — aromatic whole wheat herb pasta.
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