A slight variation on traditional egg pasta. I would go simple with this one, serve lightly buttered or maybe with a bit of garlic and parsley. It is divine on its own and needs little adornment.
Use the methods as described in previous posts on making homemade pasta either by hand or with the mixer – but using the following proportions. After lightly whisking the egg, add the parsley into the egg before combining it with the flour and salt. This recipe is a blend of Marcella’s basic pasta from this book and inspired by an idea from the Mixer Bible.
Parsley Pasta
3 eggs
2 cups of flour
pinch of salt
1/4C finely chopped parsley
Plus water and\or flour by the teaspoon to make the dough more or less sticky depending on your flour.
