A Farewell to Basil Fettuccine Recipe

Ingredients
<br>- 3/4 cup chopped fresh basil
<br>- 1 1/2 cups all-purpose flour
<br>- 1 egg
<br>- 1 teaspoon olive oil
<br>- 2 tablespoons water
<br>- 2 1/2 tablespoons all-purpose flour
<br><p></p>Directions
<br>step 1: Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water.  Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
<br>step 2: Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
<br>step 3: Allow pasta to dry for one hour prior to cooking.
<br>step 4: Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
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Ingredients
- 3/4 cup chopped fresh basil
- 1 1/2 cups all-purpose flour
- 1 egg
- 1 teaspoon olive oil
- 2 tablespoons water
- 2 1/2 tablespoons all-purpose flour

Directions
step 1: Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
step 2: Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
step 3: Allow pasta to dry for one hour prior to cooking.
step 4: Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

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