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Ingredients
| fresh basil (chopped): 3/4 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| eggs: 1 |
| olive oil: 1 tsp |
| water: 2 Tbl |
| all-purpose flour (unsifted): 2 1/2 Tbl |
Basil Fettucini
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
3 min -
Servings
2 serving(s)
Tags
- 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.
- 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.
- Allow pasta to dry for one hour prior to cooking.
- 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.