Garlic Oregano Pasta

Fresh pasta made with durum semolina flour has a bite that supermarket dried noodles can’t touch. This version works garlic and oregano directly into the dough, so every strand carries flavor before any sauce hits the plate.

Using egg substitute instead of whole eggs keeps the dough lean and makes this a cholesterol-friendly pasta. The semolina flour provides all the structure needed, and the herbs and garlic go into the well with the liquid so they distribute evenly during kneading. If the dough feels dry, work in a tablespoon of water at a time until it comes together smooth and elastic.

Rest the dough at least 30 minutes before rolling. This lets the gluten relax so the pasta machine doesn’t tear the sheets. Run through progressively thinner settings, cut to desired shape, and cook in salted boiling water for 2 to 3 minutes.

Pair with a simple tomato sauce, olive oil and parmesan, or serve as a side to grilled meats.

Chef Tips

• Use fresh garlic, not garlic powder. Powder bakes into odd spots rather than blending into the dough.
• Crush oregano between your palms before adding. This releases the essential oils and strengthens the flavor.
• Roll and cut pasta as soon as you finish resting. Herb-flecked dough dries out faster than plain.
• Cook in well-salted water, a full tablespoon per gallon. Fresh pasta absorbs its seasoning as it boils.

Variations

• Use real eggs for a richer dough if cholesterol isn’t a concern.
• Swap oregano for basil or rosemary for a different herb profile.
• Add a tablespoon of tomato paste to the dough for a pink, umami-rich tomato pasta.