10
11
Herbed Pasta
The delicate flavour of this pasta
goes great with simple sauces
like our Garlic and Oil Sauce
or our Sautéed Mushroom and
Butter Sauce, both on page 11.
Sprinkle with more fresh basil or
parsley before serving.
Makes about 1 pound (454 g);
4 to 5 servings
Herb Purée:
Makes about
1
/
3
cup (75 ml)
¾
cup (175 ml) tightly
packed basil
1
/
3
cup (75 ml) fresh
parsley
2
teaspoons (10 ml) fresh
oregano leaves
2
teaspoons (10 ml) extra
virgin olive oil
¾
teaspoon (3.75 ml) ice
water
Pasta:
4 eggs
1
recipe Herb Purée
(see above)
21/2
cups (625 ml) “00” flour,
plus more as needed
for kneading
2
/
3
cup (150 ml) semolina
flour
1. Put all herbs, olive oil
and ice water into a food
processor or blender and
process on High until mostly
smooth and homogenous,
about 2 to 3 minutes.
Reserve.
2. Put eggs and the reserved
Herb Purée into the bowl of
the Cuisinart
®
Stand Mixer.
Attach the dough hook and
mix on Speed 6 until eggs
are beaten and mixture is
combined, about 2 minutes.
Stop Stand Mixer and add
in both flours. Reduce
speed to 5 to combine,
about 1 minute.
3. Continue mixing on Speed
5 until dough mostly comes
together, an additional 4
to 6 minutes. At about
5 minutes of mixing,
check the texture. If it is
too dry, add water one
tablespoon (15 ml) at a
time; alternatively, if it is
too wet, add the “00” flour
one tablespoon (15 ml) at a
time to desired consistency.
Keep in mind, this dough
will not resemble a smooth
ball; it will only just come
together in large chunks
with some possible smaller
bits to knead in by hand.
Should any flour or loose
dry bits be left behind at
the bottom of the bowl,
leave them there and do not
incorporate into final dough.
4. Transfer dough to a lightly
floured (using “00” flour)
surface and knead all dough
together into a ball by hand
until smooth and it springs
back to the touch, about
2 minutes.
5. Wrap in plastic wrap and let
rest at least 20 minutes
before using. Pasta dough
can be made and stored in
the refrigerator for up to
3 days.
Nutritional analysis per serving
(based on 3 servings):
Calories 352 (10% from fat)
carb. 62g • pro. 14g • fat 6g
sat. fat 1g • chol. 172mg
sod. 55mg • calc. 51mg • fiber 2g
Tomato Sauce
This classic sauce pairs well with
regular or whole-wheat pasta.
Makes about 3 cups (750 ml);
enough sauce for ½ pound (227 g)
of pasta
1/2
cup (125 ml) extra virgin
olive oil
2
medium garlic cloves,
smashed with the back
of a knife
1
large can [28 ounces
(796 ml)] crushed
tomatoes
¼
cup (60 ml) grated
Parmesan cheese
1/2
teaspoon (2.5 ml)
kosher salt
10
fresh basil leaves
1. In a large saucepan, heat
oil and garlic over medium-
high heat until lightly golden
and fragrant, about 5
minutes. Add the crushed
tomatoes, reduce the heat
and cook at a low simmer
until slightly reduced
and thickened, about 15
minutes.
2. When the sauce is reduced,
stir in the Parmesan cheese,
salt and basil and cook for
1 additional minute.
3. For a richer-tasting pasta,
add the cooked and drained
pasta to the pan with the
sauce and cook for
1 minute. Serve
immediately.
Nutritional analysis
per serving [½ cup (125 ml)]:
Calories 224 (75% from fat)
carb. 11g • pro. 4g • fat 20g
sat. fat 4g • chol. 5mg
sod. 305mg • calc. 64mg • fiber 2g
Garlic and Oil
Sauce
When you lack time or have
few ingredients to hand,
garlic and oil mixture makes
an excellent sauce.
Makes about ¼ cup (60 ml) of
sauce; enough for ½ pound (227 g)
of pasta
¼
cup (60 ml) extra virgin
olive oil, plus more if
needed
1
garlic clove, thinly
sliced
Pinch red pepper flakes
2
tablespoons (30 ml)
fresh parsley, roughly
chopped
Grated cheese for
serving, optional
1. In a large saucepan, heat the
oil and garlic over medium-
high heat until golden and
fragrant, about 5 to
6 minutes. Add the red pep-
per flakes and cook for
1 additional minute.
