A Farewell to Basil Fettuccine

1 . Stage

Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.

2 . Stage

Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.

3 . Stage

Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.

4 . Stage

Allow pasta to dry for 1 hour prior to cooking.

5 . Stage

Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.