Thinking Outside the Noodle – Fresh Rosemary Garlic Fettuccine Part I of II

Rosemary Garlic Fettuccine V - Blog

Time to be thinking “outside the noodle” again!  I love the flavors of fresh rosemary and garlic together and thought those flavors would go quite well in a pasta noodle.  Try for yourself and step outside the noodle.  Enjoy!

Pasta Dough With Rosemary & Garlic

  • 2-1/4 Cups Flour
  • 3 Eggs
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves of garlic finely chopped
  • 3-4 Tablespoons Water (as needed)
  • Dash of Salt


Put eggs, rosemary and garlic together in a bowl and whisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, rosemary and garlic mixture, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Rosemary Garlic Fettuccine H - Blog

Coming next Part II of II:  What to make with Fresh Rosemary Garlic Fettuccine noodles.