I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked meat, but I feel like you could do with thin slices of cured or cooked meat.

  1. Is it possible to laminate pasta dough with meat?
  2. Has anyone done this before?

pasta dough laminated with herbs

  • What a cool idea! I've never seen it with herbs before either. That's going to get me to break out my pasta roller.
    – Jolenealaska
    Apr 21, 2020 at 15:22
  • 1
    Isn't meat in 2 sheets of pasta called ravioli?
    – GdD
    Apr 21, 2020 at 15:26
  • .. or lasagne..
    – Tetsujin
    Apr 21, 2020 at 16:09
  • Lasagne isn't laminated @Tetsujin, ravioli is.
    – GdD
    Apr 21, 2020 at 16:17
  • 2
    Ravioli is dough folded over meat. Laminating is when it's pressed together into a sheet again so the contents become part of the dough. Apr 21, 2020 at 19:26

1 Answer 1


Hmmmm very interesting idea.

You would need very thin flexible slices of meat of a consistent thickness, possibly tenderized. I can't see this being easily done at home unless you happen to have a meat slicer - or can access meats prepared like this.

I suspect that cured, readily sliced meats would work best in terms of consistency for the meat; something like Prosciutto could work just fine, because it is thinly sliced and fairly consistent in thickness. It would perhaps work with sushi grade Tuna or other fairly firm fish (salmon) that can be sliced thinly - the only difficulty then would be cooking it, which would ruin the texture I think.

I don't think that raw meats would work well at all, though carpaccio?? - it would be very difficult to slice them and you would have problems with contamination of your pasta machine, even if things went perfectly.

I can see some pretty interesting pasta coming out of this - imagine having alternating pieces of prosciutto with herb in a wide noodle, or even layered herb and meat.

  • I haven't tried this, but my hunch is that the fat in the meat (say prosciutto) will cause the layer to separate when cooked. I would like to hear if someone has success.
    – moscafj
    Apr 22, 2020 at 11:29
  • @moscafj - good point, perhaps egg dip the meat beforehand?
    – bob1
    Apr 23, 2020 at 5:11

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.