Herbed Pasta


  • 500g of BFFM Farina “OO” or semolina flour
  • 2 eggs
  • 1/2 tsp salt
  • 1/2 cup chopped herbs (parsley, basil and oregano, etc)
  • Water as required


  1. Mix all above together with enough water to make a stiff dough.
  2. Stand for 20 – 30 mins. Knead for 5 min then roll out to 2-3 mm thickness using plenty of flour to stop it sticking. Cut into 20mm squares.
  3. Boil in a large pot of salted water until the pasta rises to the surface then continue to cook for 1 more minute.
  4. Serve with a simple tomato sauce or with burnt butter.

Tip: For yellow-er silkier pasta, use two egg yolks instead of one egg.

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