Ingredients for - A Farewell to Basil Fettuccine
How to cook deliciously - 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.
