A Farewell to Basil Fettuccine

1. 1

   Process the basil leaves in a food processor until very finely chopped. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in the egg and oil. Add water until the dough forms a ball. If the dough seems dry, add a little more water.

2. 2

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

3. 3

   Remove the dough from the refrigerator and cut it into 6 equal portions. Run the pasta through a pasta machine or roll it with a rolling pin to the desired thickness. Use additional flour to coat the pasta while rolling. Once it reaches the desired thickness, run it through the machine on the fettuccine setting to make noodles.

4. 4

   Let the pasta dry for 1 hour before cooking.

5. 5

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

• Calories 423.18 kcal ▲ High 21%
• Protein 14.46 g ↗ Good Source 29%
• Carbohydrate 75.1 g 27%
• Total Fat 5.25 g — Moderate 7%
• Saturated Fat 1.48 g — Moderate 7%
• Trans Fat 0.02 g ▲ High --
• Cholesterol 117.0 mg ▲ High 39%
• Sodium 55.2 mg ⌄ Low Source 2%
• Dietary Fiber 3.89 g — Moderate 14%
• Total Sugars 0.83 g --
• Added Sugars 0.62 g ⌄ Low Source 1%
• Calcium 51.0 mg ⌄ Low Source 4%
• Iron 5.94 mg ↗ Good Source 33%
• Potassium 128.69 mg ⌄ Low Source 3%
• Vitamin A 74.83 mcg ⌄ Low Source 8%
• Vitamin C 3.31 mg ⌄ Low Source 4%
• Vitamin D 0.51 mcg ⌄ Low Source 3%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten