Mint Pasta Dough | James Beard Foundation
This recipe is similar to a basic egg yolk dough, but with a little more flour and egg to bind up the herbs. Use this pasta for Marc Vetri's earthy mint pappardelle with morels.
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Ingredients
- ¼ cup packed fresh mint leaves
- ¼ cup packed fresh flat-leaf parsley leaves
- 1 tablespoon extra virgin olive oil
- 1 ¼ cups tipo 00 flour (or 1 ½ cups all-purpose flour), plus more for dusting
- ½ cup durum flour
- 10 egg yolks
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