Mexican Herb Pasta

This Mexican-inspired pasta uses durum semolina flour and dried cilantro for a fresh noodle with a subtle herbal, Southwestern character. Four ingredients go into the pasta machine and extrude through your die of choice. That’s it.

Semolina flour gives this pasta more bite and a slightly golden color compared to all-purpose flour. It holds its shape better during cooking too, so whatever shape you extrude keeps its texture in the pot. The dried cilantro flecks the dough with green and adds an earthy, slightly citrusy flavor that becomes more pronounced when the pasta hits hot water.

Pair this with a chile-lime butter, a roasted tomato salsa, or a creamy avocado sauce to lean into the Mexican flavor profile.

Kitchen Tips

• Use durum semolina, not regular semolina or all-purpose flour. Durum has the protein content needed for a firm, toothsome extruded pasta.
• Add water gradually. Humidity and flour moisture vary, so you may need slightly more or less than ¼ cup. The dough should be crumbly but hold together when squeezed.
• Let extruded pasta dry for 10-15 minutes before cooking. This firms the surface and prevents the shapes from sticking together in the boiling water.
• Cook fresh pasta briefly, just 2-3 minutes in well-salted boiling water. It’s done when it floats.