A Farewell to Basil Fettuccine

Ingredients

• 0.75 cups chopped fresh basil
• 1.5 cups all-purpose flour
• 1 large egg
• 1 teaspoon olive oil
• 2 tablespoons water , or as needed
• 2.5 tablespoons all-purpose flour

Instructions

1. 1

   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. 2

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

3. 3

   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. 4

   Allow pasta to dry for 1 hour prior to cooking.

5. 5

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