1 cup all-purpose flour1/8 teaspoon salt1 whole egg3/4 cup loosely packed mixture of herbs, flat-leaf parsley, sage, oregano, basil, mint, stems removed completely5 tablespoons unsalted butter1 tablespoon finely grated lemon zest1 teaspoon lemon juice3/4 cup grated Parmigiano Reggiano as a garnish
In the bowl to the food processor, pulse together the flour and salt. Add the egg and 1 tablespoon water and process until the dough forms a soft ball but is not sticky. If it is sticky, add more flour a tablespoon at a time until it is no longer sticky. Remove the dough from the food processor bowl. Wrap the dough in plastic wrap and let the dough rest at room temperature for 30 minutes or overnight in the refrigerator.
Divide the pasta dough into 3 pieces. With a pasta machine, roll one piece of the pasta out to 1/8-inch thick. Place the sheet of pasta flat on the work surface. Place the herbs in a single layer on top of half of the length of the sheet of pasta. Spray the pasta and herbs lightly with a mist of water. Fold the other half of the sheet of pasta over the herbs and press the layers together. Roll the pasta once again through the pasta machine until it is 1/16-inch thick. Using a scalloped pastry cutter, cut the pasta across into 1-inch wide strips called pappardelle. Dust lightly with flour and tap off the excess. Place a kitchen towel on a baking sheet and dust with flour. Place the pasta on the baking sheet. Continue with the remaining 2 pieces of pasta.
In the meantime, melt the butter in a saucepan over medium high heat. Cook the butter until the butter solids turn golden brown and it just begins to smoke, 3 to 4 minutes. Add the lemon zest, lemon juice, salt and pepper.
Bring a large pot of salted water to a boil over high heat. Add the pappardelle and simmer until the pasta is tender 1-2 minutes. Drain and toss with the lemon brown butter. To serve, place on a warm platter and sprinkle with Parmigiano.
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