Olive Leaf Pasta, or Foglie d’Ulivo, is a stunning dish that combines elegance with rustic charm. Its delicate, leaf-shaped pasta cradles a medley of rich, savory flavors, creating a meal that feels both comforting and refined.
With just 45 minutes of prep and a quick 10-minute cook time, this recipe is perfect for a weeknight dinner or a special occasion. The tender pasta, paired with a luscious sauce, offers a satisfying texture that melts in your mouth, leaving a lingering taste of Mediterranean warmth.
Each bite of this dish is a celebration of simplicity and sophistication. The subtle olive leaf shape adds a playful touch, while the harmonious blend of herbs and spices awakens your senses.
Whether you’re cooking for family or friends, this recipe promises to impress with its vibrant flavors and effortless preparation. It’s a dish that invites you to slow down, savor the moment, and enjoy the art of homemade Italian cuisine.
Ingredients for Olive Leaf Pasta (Foglie d’Ulivo)
- 1 recipe 2-Ingredient Semolina Pasta Dough (prepared in advance, see notes for recipe link)
- Semolina flour (for dusting the baking tray)
- Salt (for boiling water)
Step-by-Step Instructions
- Prepare the dough: Divide your Semolina Pasta Dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Shape the dough: On a clean, un-floured surface, roll the dough into a rope about ¼ inch (16 mm) thick. Cut the rope into 1½ inch (4 cm) pieces.
- Create the leaf shape: Working with one piece at a time, roll the dough so it tapers at both ends. Hold down one end and use a table knife at a slight angle to press into the center of the dough lengthwise. Drag the knife down and away from you to form the leaf shape.
- Dry the pasta: Transfer each shaped piece to a baking tray dusted with semolina. Let them dry as you continue shaping the rest of the dough.
- Final drying: Allow the pasta to dry in a single layer on the tray for several hours. Once fully dry, store in an airtight container at room temperature for up to 8 weeks.
- Cook the pasta: Bring a pot of salted water to a rolling boil. Add the pasta and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before removing from the pot.
Perfect Pairings: Sauce and Topping Ideas
Olive Leaf Pasta pairs beautifully with light, fresh sauces that let its unique shape shine. Try a simple lemon garlic butter sauce with a sprinkle of Parmesan, or toss it with a vibrant pesto for a burst of flavor.
For a heartier option, a tomato basil sauce or a creamy Alfredo works wonders. Finish with a drizzle of olive oil and fresh herbs for an elegant touch.
Serve It Right: Presentation Tips
To showcase the delicate leaf shape, serve this pasta in a shallow bowl or on a wide plate. Garnish with fresh basil leaves or edible flowers for a stunning visual effect. Pair it with a crisp white wine, like Pinot Grigio, and a side of garlic bread or a simple green salad for a complete meal.
Store and Reheat Like a Pro
Once dried, store your Olive Leaf Pasta in an airtight container at room temperature for up to 8 weeks. To reheat, simply drop it into boiling water for 1-2 minutes until warmed through. Avoid overcooking to maintain its texture. For leftovers, toss with a bit of olive oil to prevent sticking and refrigerate for up to 3 days.
Time-Saving Tips for Busy Cooks
If you’re short on time, prepare the dough in advance and refrigerate it for up to 24 hours. You can also shape the pasta ahead and let it dry overnight. For a quicker drying process, use a pasta drying rack or place the pieces on a baking sheet in a single layer near a fan. This cuts drying time significantly!
Common Questions Answered
Can I use all-purpose flour instead of semolina? While semolina gives the pasta its signature texture, all-purpose flour works in a pinch. Just note the final result may be slightly softer. How do I know when the pasta is dry enough? It should feel firm and slightly brittle to the touch. If it bends without breaking, give it more time to dry.
Olive Leaf Pasta Recipe (Foglie d’Ulivo)
Ingredients
2-Ingredient Semolina Pasta Recipe
- Semolina Pasta Dough
Instructions
- Divide your Semolina Pasta Dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- On a clean, un-floured work surface, roll the dough into a rope about ¼ inch (16 mm) thick. Cut the rope into 1½ inch (4 cm) pieces.
- Working with one piece of dough at a time, roll the dough so that it is tapered at both ends. Gently hold down one end and using a table knife at a slight angle, press into the center of the dough lengthwise and drag it down and away from you to create the leaf shape.
- Transfer each piece to a baking tray dusted with semolina to let dry as you continue to shape the rest of the dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.