House Herbs Marcella Rosene (Founder of Pasta & Co) Yield: 1 cup 2 tbsp. dried rosemary ¼ cup dried oregano ¼ cup dried basil ½ tsp. allspice 1½ Tbsp. dried thyme 1 Tbsp. dried marjoram 1 Tbsp. freshly ground white pepper 2 Tbsp. freshly ground black pepper In a food processor, pulse the rosemary until it is finely chopped. In a small bowl, mix together the rosemary, oregano, basil, allspice, marjoram, thyme, white pepper, and black pepper. Store the herbs in an airtight container in a dry place. For best flavor, use within 6 months. Note: If you don't want to make a full cup of herbs, just reduce the quantity. To make 3¼ tablespoons House Herbs, combine 1¼ teaspoons rosemary, 1 tablespoon oregano, 1 tablespoon basil, a pinch of allspice, ¾ teaspoon marjoram, 1 teaspoon thyme, ¼ teaspoon white pepper and ½ teaspoon black pepper. Click here to return to One-Hour Chicken Soup or here to return to Pasta Aubergine.

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