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Radish Pressed Pasta

Yield: 4 Servings

Time: 40 minutes


  • 5 cups flour (+ extra for dusting)
  • 3 large eggs
  • 1 Tbsp water
  • ½ cup radish microgreens
  • ½ cup herbs or edible flowers
  • 2 Tbsp butter
  • ¼ cup cream
  • ¼ cup parmesan cheese
  • Salt + pepper

Optional Garnish

  • Microgreens
  • Radish
  • Caper berries
  • Parmesan cheese


  1. Place flour on a clean surface with enough space to work a dough. Use your hands to create a well in the center, crack the eggs and begin slowly whisking the eggs into flour until it starts to form into a dough. It will be crumbly at this point, so begin using your hands to knead the dough until a smooth ball. This will take at least 10 minutes and adding 1 - 2 tablespoons of water can help.
  2. Dust your surface and roll the dough out into a ¼ inch disk. Carefully feed through a pasta machine starting at “0” flouring and folding the dough after each feed. Continue until dough is thin enough to just see through, but not too thin
  3. Cut the pasta into 2 equal sized sheets. Sprinkle herbs, microgreens and flower petals on one sheet and carefully lay the other piece on top. Use your hands to press the sheets together and a rolling pin to gently smooth it out
  4. Cut ½ inch strips of pasta using kitchen shears and place into boiling salted water. Boil for 2-3 minutes, reserving a small scoop of the cooking liquid before straining.
  5. Melt butter in a skillet on medium heat, add cream, ¼ cup parmesan, salt, pepper and reserved pasta water then lower to a simmer for about 5 minutes until thickened
  6. Add cooked pasta to the sauce to quickly coat and serve immediately. Top with additional garnish and more grated cheese

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