Today I am offering you the recipe for making fresh parsley pasta or parsley pasta, ideal for lasagna, cannelloni, timbales, ravioli. This is a recipe I have used for many years and it has always given me great satisfaction. The secret? The remilled semolina.
This type of dough is perfect to be dressed with various sauces, but it is perfect with fish-based sauces. In fact, as you know, fish goes very well with parsley. You can also increase the amount of parsley in the dough according to your taste, it will always maintain a delicate flavor.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 242.65 (Kcal)
- Carbohydrates 41.76 (g) of which sugars 0.81 (g)
- Proteins 11.04 (g)
- Fat 3.79 (g) of which saturated 1.49 (g)of which unsaturated 1.81 (g)
- Fibers 1.44 (g)
- Sodium 281.44 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR FRESH PARSLEY PASTA
- 8.8 oz remilled durum wheat semolina
- 8.8 oz all-purpose flour
- to taste salt
- 0.5 oz chopped parsley
- 4 eggs (large)
Tools
- 1 Worktop
PREPARATION OF FRESH PARSLEY PASTA
Wash and finely chop the parsley with a knife. Do not blend it, otherwise you will get a paste, and the dough will turn green.
Sift and place the remilled semolina and flour in a mound on the work surface, then form a well in the center and break the eggs at room temperature one at a time, add the salt and parsley.
Start mixing the eggs with a fork, gradually taking the flour from the edges. Then work the dough with your hands from the outside to the inside, incorporating all the flour on the work surface.
Knead well, then let the pasta rest covered with plastic wrap for at least 30 minutes.
Afterwards, roll out the dough with a rolling pin or with the pasta machine to obtain any shape you desire.
Adriana’s Advice
You can store the fresh parsley pasta dough in the fridge for up to one day.
