Spring Garden Pasta: A Delicious and Beautiful Recipe

Ingredients

• 2 cups all-purpose flour
• 3 large eggs, at room temperature
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons water, or as needed
• 1 cup edible flower petals, chopped into 1/2-inch pieces
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh dill
• 0.5 cup shredded Parmesan cheese
• 0.25 cup butter, melted
• 1 lemon, zested and juiced
• salt and ground black pepper to taste

Instructions

1. In a bowl, combine flour, eggs, oil, and salt. Gradually add water, 1 teaspoon at a time, until a smooth and thick dough is achieved.
2. Transfer the dough to a work surface and knead for about 10 minutes until very smooth. Cover and allow the dough to rest for 5 to 10 minutes.
3. Divide the dough into 8 equal balls. Using a pasta roller or rolling pin, roll each ball into a thin sheet approximately 18 inches long. Sprinkle 1 tablespoon of flower petals, 1/4 tablespoon of thyme, and 1/4 tablespoon of dill on one half of each sheet lengthwise. Fold the sheet in half over the petals and herbs, then roll again into a thin sheet. Use a pizza cutter to cut the sheet into long, 1-inch wide strips.
4. Bring a large pot of lightly salted water to a rolling boil. Add the pasta and cook until tender, approximately 3 to 4 minutes. Drain thoroughly.
5. Toss the cooked pasta with Parmesan cheese, butter, lemon zest, and juice. Season to taste with salt and pepper.

Nutrition

• Calories: 493 kcal
• Fat Content: 26 g
• Fiber Content: 3 g
• Sugar Content: 1 g
• Sodium Content: 911 mg
• Protein Content: 16 g
• Cholesterol Content: 179 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g