First step is to make wide home-made noodles, known as Paparadelle. Using a pasta machine and your favorite pasta recipe, (the basics are 4 eggs, 3 cups white flour, tablespoon or two of water and a pinch of salt that has been kneaded until a consistent color and texture.) Cover the dough with a slightly damp cloth and let rest for 15 minutes. After the dough has rested, divide into portions that fit through the lasagna cutter of your machine, gradually increasing the pressure until the dough is roughly commercial lasagna thickness.
Lay half of the noodles flat. Randomly place snippets of the leaves of fresh herbs, removing the woody stems first. Fresh mint, sage, oregano, basil, parsley and thyme are all possibilities. Lay a second similar sized sheet of prepared pasta dough over the herbs. Press dough through pasta machine, herbs and all, gradually reducing the thickness of the pressed herb-dough “sandwich.” Too thick and the noodles are heavy and doughy. Aim for as thin as possible without tearing dough. Cut into 1-2″ squares. Extra pieces can be frozen and stored for about 2 months.
Next, prepare the soup base. Heat 2 quarts chicken stock to a boil. Add fresh carrots, red peppers, green beans, corn, and zucchini that have all been cut into a 1/4″ dice for fast cooking. Keep at steady simmer and cook vegetables briefly, about 5 minutes. Add noodles. cook 2 minutes longer. Serve with fresh grated Parmesan cheese.
Amazingly light, yet filling and delicious.