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Homemade green pasta with granny's garden herbs

Prep Time 30 mins
Cook Time 3 mins
Total Time 34 mins
Servings 2 portions


  • 30 g all purpose flour ~0.24 US cup or 1oz
  • 50 g spelt flour (wholemeal) ~0.42 US cup or 1.76 oz
  • 50 g pasta wheat (durum wheat) ~0.3 US cup or 1.76 oz
  • 25-30 g herbs (fresh or frozen) ~1 US cup or 0.9 oz; e.g. parsley and chives
  • 1 egg
  • 1 tbsp. water
  • 1 tbsp. olive oil
  • 1/2 tsp. salt
  • pepper


  • Mix herbs with 1 tbsp. of water, puree to a paste. For example, with a hand mixer, or chop small with a knife. Add salt and pepper.
  • Mix wheat flour, spelt flour and durum wheat in a bowl.
  • Whisk the egg and add to the bowl.
  • Now mix all of the ingredients in the bowl and knead well with your hands. Depending on the nature of the flour you may need to add more flour or more olive oil.
  • Cover the bowl and let rest in the fridge for half an hour.
  • With a rolling pin, roll out as thin as possible on a floured surface. Cut pasta in any form. I rolled the dough like an Austrian Crepe (Palatschinke) and cut pieces thick as a thumb (see pictures). (Or you have a pasta machine, then you hopefully know what to do.)
  • Allow the pasta to dry for 1-2 hours and then cook for 3-4 minutes in salted water. (The waiting time is not absolutely necessary but kind of improves the texture of the pasta)