The recipe for herb pasta that actually tastes like herbs

By Andreas Wunderer, Executive Chef

Published on November 5, 2025

You see them on Instagram: beautiful, green herbs, perfectly visible in silky pasta. But when you eat them, you can’t taste them. It tastes like boiled grass. The vibrant aroma of the herbs? Ruined. Neutralized by the brutal heat of the water.

It’s not about crushing the herbs. It’s about sealing the flavor inside the dough—like in a vault. So that the burst of flavor happens in your mouth, not in the pot.

That's the system. No compromises. And it works. Every time.

Phase 1: The Foundation (The Dough)

The secret lies in a dough with exceptional elasticity that holds the herbs together without tearing.

• 200 g Type 00 flour

• 50 g durum wheat semolina

• 12 egg yolks. No egg whites. The egg yolks act as the binder and carry the flavor.

• 1 tablespoon of high-quality olive oil

Knead everything into a firm, smooth dough. For at least 10 minutes. Wrap in plastic wrap and let rest in the refrigerator for at least an hour. Two hours is better.

Step 2: The Filling (The Herbs)

We want pure flavor, no stems. So: pluck them. Parsley, chervil, basil—whatever the garden has to offer. The leaves must be tender. Rosemary needles are the enemy—they would pierce the casing.

Blanch the leaves in boiling salted water for exactly 3 seconds, then immediately plunge them into ice water. This sets the color. Next comes the step where 99% of people fail: spread the herbs out on a cloth and dry them thoroughly. Moisture is the enemy.

Phase 3: The Process (Laminating)

1. Roll out the dough thinly using the machine. Setting 6 of 9. Almost transparent.

2. Place a strip of dough on the work surface. Spray it lightly with water using a spray bottle. Just enough so that it sticks.

3. Spread the dried herbs over one half. Don't pack them too tightly.

4. Fold the other half over it. Press the air out from the inside to the outside.

5. Here’s the real secret: Run the filled dough sheet through the machine one more time. But not on setting 6. Set the machine to setting 4 (two settings thicker) and work your way back up to setting 6 slowly, one pass at a time. Slowly. With complete control.

The result is a sealed, firm sheet that traps the flavor. Cut it into tagliatelle or use it as ravioli filling. Cooking time: 90 seconds, maybe two minutes.

It’s served simply. Good brown butter, sage, and grated Parmesan. Nothing else.

You don't need instructions for a decorative pasta now. You've got the hang of it.

– Andreas