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Homemade Citrus Tarragon Pasta

Homemade citrus tarragon pasta is great with a seafood dish such as scallops.
Servings: 4


  • Pasta
  • 1 cup flour plus extra to adjust
  • 1 egg
  • Juice of one Tangelo or orange
  • 2 tablespoons finely chopped tarragon can use basil also
  • 1 teaspoon salt
  • 1 - 2 tablespoons orange zest


  • Put flour in a mound on clean pasta table. Distribute salt, zest, herbs throughout flour. Make a hole in center, add egg and beat with fork, incorporating flour. If it’s too sticky, add more flour until you can work easily with your hands. Semolina will feel a little tougher than a all purpose flour. Cover, let set for 30 minutes.
  • Cut pasta into 4 sections. Roll with rolling pin to rectangular shape, thin enough to start taking through the machine. Roll through machine to number 8, one number at a time. You may need to flour in between If the pasta gets jagged from the herbs, just start over. (I never waste any pasta).
  • To make triangles:
  • Roll out long rectangles 3-4 inches wide. Cut into 3 inch squares, and cut into triangles. I use a pasta cutter.
  • To make bow ties: Cut rectangle shape 2 inch by 3 inch and pinch the middle.
  • Prepare a cookie sheet with parchment paper that will fit into freezer. Place individually cut pasta on sheet, freeze, then place in ziplock bags. Cook frozen. Pasta will not stick together, and will maintain shape.
  • To cook, bring large pot of salted water to boil. Cook for 4 to 6 minutes.