Home-made Pasta With Buttery Herb Sauce

by Agata
4 Servings
1 hr 5 min

I love making pasta from scratch! Of course, it is time-taking if you're going for elaborate shapes and sizes, but if you're making a simple fettuccine it really doesn't take that long at all!

If I had the time, I would honestly spend a full week just trying to make different shapes and flavours of pasta. The process of making it is so relaxing, it's definitely a form of meditation.

I've had this dream for a while now to just leave everything for a few months and move to a village or small town somewhere in Italy, where I could just learn how to make pasta traditionally. If only we didn't have any obligations in life, right?

Well, it's a nice dream, but since I do have obligations and very limited amount of time, I had to settle for making a simple fettuccine. It still wasn't a 15 minute dinner, but you can definitely squeeze it in on a Weekend afternoon, and it's just so satisfying.

"Simplicity is the ultimate sophistication", so I've decided not to overshadow the pasta flavour with any heave sauce. I simply served it with tomatoes, green peas, mozzarella, and a beautifully rich herbal butter sauce.

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Home-made Pasta With Buttery Herb Sauce
Recipe details
  • 4  Servings
  • Prep time: 1 Hours Cook time: 5 Minutes Total time: 1 hr 5 min
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For the pasta
  • 150g all purpose flour
  • 150g semolina
  • 150ml water
  • big bunch of basil and mint chopped finely
  • pinch of salt
For the sauce
  • 100g butter
  • 30-50g each of rosemary, thyme, parsley, and basil
  • 1 clove garlic
  • salt to taste
For the toppings
  • 150g cherry tomatoes
  • 150g fresh green peas
  • 100g mozzarella
For the pasta
Mix the pasta ingredients together in a large bowl and knead for 5 minutes
Wrap the dough in a plastic foil and place in the fridge for about 30 minutes
Roll out until it's super thin and keep both the surface and the dough covered with flour at all times
Fold the sheet and cut into stripes according to desired width (about 1/2 cm or 1/4 in for fettuccine)
Unfold individual stripes
Cover with flour and preferably let them dry, at least for 5 minutes - preferably half an hour, before you cook them
In a large pot, boil water with lots of salt and a tbsp of olive oil
Place the pasta in boiling water (sticks less if you place it in one strip at a time, especially if you didn't have time to dry it properly), only cook in small batches
Cook for about 1 minute
Rinse in cold water directly after boiling and place on a non stick surface, or a tray/plate covered with olive oil
For the sauce
Melt the butter and add finely chopped herbs, garlic, and salt
Let it simmer for a few minutes so that the butter browns and the flavours intensify
Serve with fresh tomatoes, peas, and mozzarella
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