A Farewell to Basil Fettuccine

May 08, 2023May 8, 20230 3

A Superb Recipe for A Farewell to Basil Fettuccine

by The Chefin Pasta

Prep

40 min

Cook

3 min

Ready In

43 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

305

Sugar

Fat

A Farewell to Basil Fettuccine marks the end of the summer season and the abundance of fresh basil. This homemade pasta is perfect for those who love to experiment with new pasta recipes. The bright green color and distinctive aroma of basil create a truly unique culinary experience that can be enjoyed with a variety of sauces. Whether served plain or with a simple olive oil and garlic sauce, this fettuccine is sure to leave you feeling satisfied.

Instructions

1.	In a large bowl, mix together 1 1/2 cups of flour with 2 1/2 tablespoons of flour.
2.	In another bowl, beat the egg until slightly frothy.
3.	Add the chopped basil leaves, olive oil, and water to the egg and mix well.
4.	Add the wet ingredients to the dry ingredients and mix until the dough begins to form.
5.	Lightly flour your work surface and knead the dough for about 5 minutes until it becomes smooth and elastic.
6.	Wrap the dough in plastic wrap and let it rest for 30 minutes before rolling it out and cutting it into fettuccine noodles.
7.	Cook the fettuccine in boiling salted water for about 2-3 minutes until al dente.

PROS

The combination of fresh basil and pasta creates a delicious and aromatic taste.

The fettuccine is easy to make and can be customized to fit different preferences and dietary needs.

CONS

The calorie count can be high when paired with certain sauces or ingredients.

The fettuccine is not gluten-free or low-carb.

HEALTH & BENEFITS

Basil is known for its anti-inflammatory and antioxidant properties.
It may also help support the immune system and promote healthy digestion.
Whole wheat flour is a healthier alternative to regular flour, as it contains more fiber and protein.

	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