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A Good Way to Pasta Time with Laurie Boucher aka Baltimore Home Cook

Laurie Boucher holding up laminated pasta

Is Laurie Boucher an attorney who dabbles in the kitchen or a pasta princess who knows how to wield a rolling pin and the law?

Why can't she be both?

The part time attorney/part time culinary student known as Baltimore Home Cook on Instagram loves to make all sorts of Italian treats, whether it's hand-rolled garganelli

or corzetti from a hand-made stamp she bought in Tuscany that engraves her name on the edible coins.

Laurie invited me into her home this week to document her making herb-laminated pasta.

The pastabilities are limitless. Roll out some dough, lay down any types of herbs that you want, re-roll it, and watch as the machine stretches the herbs until it "laminates" the dough. As the dough gets thinner and thinner, you'll see the new pasta textile being formed.

My wife and I also got in on the action. I own a cheap pasta machine, but I've never done anything like this before. Especially not with 00 flour, the specialty Italian finely milled flour used for pasta making.

In less time than it took to edit these photos and write this blog post, Laurie transformed the laminated noodles into a family-style dish filled with peas, tomatoes, basil, fresh mint and plenty of freshly grated Parmesan cheese.

I can't wait to go back to Laurie's kitchen to learn how to make more Italian classics. Bon Appetit!

Laurie's Basic Pasta Recipe (Yield 1 lb)


2 cups 00 flour

3 large eggs


1. Pulse flour and eggs in food processor. The dough should have a couscous-like consistency. Remove from processor, knead a few minutes, shape into a ball, wrap with cling wrap and let sit at room temperature for 30 minutes.

Herb-Laminated Pasta

1. Roll out pasta dough by hand or machine to almost the desired thickness. Lay sheet on work surface and assemble stemmed herbs - basil, thyme, mint, parsley, sage, etc. Make sure the stems are removed or they will pierce the dough.

2. Place herbs on one side of the dough and then fold over. Return dough to machine on a slightly thicker setting to accommodate the doubled sheet. continue to laminate until the desired thickness is achieved. Run dough through pasta cutter for noodles or hand-roll for shaped pasta.

Fresh Tomato Sauce (for 1 lb pasta)


6 large vine tomatoes/10 plum tomatoes/2 containers of baby tomatoes - roughly chopped

2-4 chopped garlic cloves

1 small chopped onion

Olive Oil

Crushed red pepper (optional)

Sea salt and freshly cracked black pepper to taste


1. Mix all ingredients together and let sit at room temperature for several hours