While talking to my mom on the phone earlier today, she asked what I was up to.  I said, “Just making some pasta.”  Mom asked, “Fresh pasta?”  And I said, “Yea, I’m making some herb parpadelle for Jessica.”  “Oh funny,” Mom said, “I just saw Joanne Weir making something like that on TV.”  Not so weird, I replied.  I saw the same show and that’s what inspired me.  Actually, the show was a bit bizarre.  The interaction between the older Weir and the younger guy she was teaching was just weird.  First, he seemed like a male bimbo, a mimbo.  And she was half-brooding and half-cougaresque.  Getting past the oddity, the dishes looked delish.

Greek Oregano and Catnip

Weir folded various herbs into some fresh parpadelle — what a great idea!  Except, I didn’t care much for her choice of herbs.  So in the Union Square Farmer’s Market this morning I picked some of my own.  I picked up a bunch of catnip and greek oregano, still on a little plant.  They smelled amazing.  It was time to get cooking.

Plated Parpadelle

Herb Parpadelle


  • 3.5 cups A.P. Flour
  • 4 Eggs
  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Kosher Salt
  • 0.3 oz Fresh Herb Leaves, as necessary (no stems)


1. Break eggs into a flour well.  Beat to combine, add oil and salt.  Knead until pasta comes mostly together, it may be a bit loose.  Bind tightly in plastic wrap and let relax on counter for 30 minutes.

Laying Herbs onto Pasta Folded Pasta
Re-Rolled Pasta

2. Cut dough into quarters, keep unused dough under plastic.Press pasta until flat enough to fit through widest setting of a pasta roller.  Roll through once, fold in thirds, turn 90s degrees, and roll through again.  Repeat once more.  Then begin rolling pasta thinner, until it rolls through on the thinnest setting.  You may need to dust the counter and roller with flour while working.  Once thinnest, lightly mist half the pasta with water and cover with herb leaves.  Mist again, and fold pasta over.  Return roller to mid-setting, and roll through again, until returned to thinnest setting.  Slice the pasta width-wise, into one-inch strips.  Dust well with flour and leave covered with a kitchen towel.   Repeat for remaining dough.

3. Boil in lots of well-salted water for three minutes.  Serve with your favorite sauce.

Herb Parpadelle

Herb Parpadelle with Ground Bison
~makes four large entrees


  • 2 tbsp. Extra Virgin Olive Oil
  • 1/2 Large Yellow Onion, diced
  • 1 lb. Ground Bison Meat
  • 4 cloves Garlic, minced
  • 1/2 tsp. Red Pepper Flake
  • 8oz Tomato Sauce (with Basil)
  • 1 tsp. Dry Parsley
  • Boiled and drained Herb Parpadelle (see recipe above)
  • Kosher Salt
  • Black Pepper
  • Grated Parmesan-Reggiano Cheese (optional)


1. Saute onion over low-heat in oil with kosher salt.  When softened and translucent, increase heat to medium-high and add bison meat.  Season with salt and black pepper.

2. When browned, add garlic and red pepper.  When garlic is softened, add sauce and parsley, cook over low heat for three minutes, while boiling pasta.

Dressed Parpadelle

3. Add strained pasta and toss together.  Serve hot, dress with lots of grated parmesan-reggiano, fresh ground black pepper, additional minced herbs, and a drizzle of extra virgin olive oil.

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