Post by marlaoh on Sept 24, 2004 6:27:51 GMT -6
A Farewell to Basil Fettuccine
Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
1 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.
2 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.
3 Allow pasta to dry for one hour prior to cooking.
4 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.
Makes 2 servings
Ingredients
3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour
Directions
1 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.
2 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.
3 Allow pasta to dry for one hour prior to cooking.
4 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.
Makes 2 servings