Herbed Egg Flour Pasta

100g all-purpose flour 1 large egg 1 tbsp fresh basil, chopped 1 tbsp fresh parsley, chopped 1 clove garlic, minced 2 tbsp olive oil Salt, to taste Grated Parmesan cheese, for serving

This delightful herbed egg flour pasta is made from scratch and infused with a medley of fresh herbs. Tossed in a light garlic and olive oil sauce, it’s garnished with grated Parmesan cheese for a touch of sophistication.

Steps

1. In a bowl, combine the flour and a pinch of salt. Make a well in the center. 2. Crack the egg into the well and add the chopped herbs. Mix together gradually until a dough forms. 3. Knead the dough on a floured surface for about 5-7 minutes until smooth. 4. Wrap the dough in plastic wrap and let it rest for 30 minutes. 5. Roll out the dough using a pasta machine or a rolling pin to your desired thickness. 6. Cut the pasta into your preferred shape (fettuccine or tagliatelle). 7. Bring a pot of salted water to a boil and cook the pasta for 2-3 minutes until al dente. 8. In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. 9. Drain the pasta and add it to the skillet, tossing it in the garlic oil. 10. Serve topped with grated Parmesan cheese and extra herbs if desired.