Pasta from the Spring Garden

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
• ½ cup shredded Parmesan cheese
• ¼ cup butter, melted
• 1 lemon, zested and juiced
• salt and ground black pepper to taste

Step 1

In a bowl, mix together the flour, eggs, oil, and salt until combined. Slowly add water, a teaspoon at a time, until the dough comes together into a smooth, thick ball. Turn it out onto your work surface and knead for about 10 minutes until it feels soft and elastic. Cover the dough and let it rest for 5 to 10 minutes.

Step 2

Divide the dough into 8 equal pieces and roll each one out into a thin sheet about 18 inches long, using a pasta roller or a rolling pin. Sprinkle half of each sheet with the flower petals, thyme, and dill. Fold the dough over the herbs and roll it out again gently to trap the flavors inside. Then, use a pizza cutter to slice the dough into long strips about an inch wide.

Step 3

Bring a large pot of salted water to a boil, add the pasta, and cook for 3 to 4 minutes until tender. Drain well. Toss the pasta with Parmesan, butter, lemon zest, and juice, then season with salt and pepper to taste. Serve warm and enjoy!