Flavors of Spring: Homemade Thyme Linguine Recipe
Love having pasta at home? We’ve partnered with Eva Kosmas Flores, founder of Adventures in Cooking, to take the guesswork out of making your own homemade pasta in your favorite flavors.
Nothing can compare to the texture of freshly made pasta. It’s more tender and supple than its dried counterpart, and making it yourself allows you to incorporate a huge range of flavors into the dough itself.
In this linguine recipe, fresh thyme leaves are mixed into the dough for a savory herbal kick, and the tiny green leaves also make for pretty spots of color in the wide linguine noodles.
I think most folks are under the false impression that making pasta is tedious or hard, when it is in fact neither. If you invest in a solid pasta press, making homemade pasta takes about as long as making a batch of chocolate chip cookies.
The pasta press is great because it presses the dough out into nice, even thin layers, and it has two other separate presses on it for cutting the sheets of dough into either spaghetti or linguine noodles.
To finish, I paired this homemade thyme linguine with a delicious olive oil-based caramelized spring onion and garlic sauce. I highly recommend using a solid extra virgin olive oil for this to add even more flavor and brightness to the dish.