Ingredients for Basil Fettuccine Pasta Noodle Recipe
- 1 cup fresh basil leaves, packed
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 teaspoon olive oil
- 1/2 cup ice water, plus more as needed
- 1 teaspoon salt
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How to Make Basil Fettuccine Pasta Noodle Recipe
- Add basil leaves to a food processor and pulse until finely chopped.
- Add 1 1/2 cups of flour and pulse 2-3 times, or until just combined.
- Add the egg and 1 teaspoon of olive oil. With the food processor running, slowly add the ice water until a ball of dough forms. Add more water, a tablespoon at a time, if needed to bring the dough together.
- Lightly coat a piece of plastic wrap with olive oil. Wrap the dough tightly and refrigerate for at least 2 hours (or up to 24 hours).
- Divide the dough into 6 equal portions.
- On a lightly floured surface, roll out each portion of dough using a pasta machine or rolling pin to your desired thickness. Dust with additional flour as needed to prevent sticking.
- If making fettuccine, cut the dough into long strips using the pasta machine’s fettuccine cutter, or cut by hand. If making ravioli, follow your preferred ravioli making technique.
- Lightly dust the freshly made pasta with flour to prevent sticking. Let the pasta dry for at least 1 hour before cooking, or use immediately.
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 3-5 minutes, or until al dente. Cooking time will depend on the thickness of your pasta.
- Drain the pasta and serve immediately with your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
3g
Carbs
13g
