I tried using coriander, but the result was not as expected. Lovely flavour, but it was not as refine and the coriander seemed to be a bit too "juicy" for the pasta making! So for my second attempt, I used parsley as the green ingredient.
It worked well, but not as fragrant as the coriander.
For the pasta, I mix 1 egg and 2 generous tablespoonful of the finely minced parsley (stalks and leaves) with 110g plain flour. Combine all ingredients well with a fork. When the dough come together (a bit sticky initially), knead with your hands and add more flour (one handful at a time) until the dough is smooth and elastic.
Divide the dough into many smaller balls (if using rolling pin) or if you have a pasta machine (lucky you!) then you can just rolled them through the machine as you would normally do! Once done, cut the thin pasta sheet into smaller strands, and set aside to let it dry for a little while.
I thought the parsley in the pasta should complement well with minced lamb, so I made some simple minced lamb sauce to go with the pasta. Once you have prepared the sauce, cook the pasta in boiling water for 2 or 3 minutes and drain. Add the pasta to the lamb sauce and coat the pasta throughly.
Serves hot with finely chopped red chilli as garnish. Beautiful!