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Yields4 Servings
 2 cups All-Purpose Flour
 1 cup Semolina Flour
 4 large Eggs, whisked
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Dill, finely minced (optional)
1

In the bowl of a food processor (or in a large bowl), mix together the flours.

2

If using a food processor, add the eggs, olive oil, and fresh dill if using. Pulse a few times to blend until a shaggy dough forms. (If using a large bowl: Make a well in the center of the flour, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms.)

3

Finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes. Cook to desired texture and enjoy!

Ingredients

 2 cups All-Purpose Flour
 1 cup Semolina Flour
 4 large Eggs, whisked
 2 tbsp VSOP Wild Fernleaf Dill Extra Virgin Olive Oil
 1 tbsp Fresh Dill, finely minced (optional)

Directions

1

In the bowl of a food processor (or in a large bowl), mix together the flours.

2

If using a food processor, add the eggs, olive oil, and fresh dill if using. Pulse a few times to blend until a shaggy dough forms. (If using a large bowl: Make a well in the center of the flour, and add the eggs, olive oil, and dill if using. Begin incorporating the flour into the eggs a little at a time, mixing until a very loose messy dough forms.)

3

Finish by kneading the dough by hand until a smooth dough forms. Wrap the dough and allow to rest at room temperature for 1 hour. Roll it out with a pasta machine, or by rolling pin, and then cut in to desired shapes. Cook to desired texture and enjoy!

Fresh Dill Pappardelle Pasta