Ingredients for Basil Fettucini
- 2 cups packed fresh basil leaves
- 1 1/2 cups (190g) all-purpose flour
- 1 large egg
- 1 teaspoon olive oil
- 1/4 cup (60ml) ice water
- salt (for boiling water)
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How to Make Basil Fettucini
- In a food processor, combine 2 cups packed fresh basil leaves and pulse until finely chopped.
- Add 1 1/2 cups (190g) all-purpose flour and pulse 2-3 times until just combined.
- Add 1 large egg, 1 teaspoon olive oil, and 1/4 cup (60ml) ice water. Process until a ball of dough forms. Add more water, 1 tablespoon at a time, if needed to achieve a smooth, slightly elastic dough.
- Lightly oil 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 each portion of dough through a pasta machine, starting with the widest setting and gradually decreasing the thickness to your desired level (or use a rolling pin). Dust with flour as needed to prevent sticking.
- Lightly flour the pasta sheets and let them rest for 30 minutes.
- Cut the pasta sheets into fettuccine using a pasta cutter or knife.
- Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 3-5 minutes, or until al dente.
- Drain the pasta and serve immediately with your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
6g
Carbs
26g
