A Farewell to Basil Fettuccine

Recipe View Finely chop the basil leaves using a food processor. Add 1 ½ cups of flour and pulse a few times until just combined. (5 minutes)

Recipe View Add the egg and olive oil to the basil-flour mixture. Gradually add water until the dough forms a cohesive ball. If the dough seems dry, add water a teaspoon at a time. (5 minutes)

Recipe View Lightly coat a piece of plastic wrap with olive oil. Wrap the dough tightly and refrigerate for at least 2 hours to allow the gluten to relax. (120 minutes)

Recipe View Remove the dough from the refrigerator and divide it into 6 equal portions. (2 minutes)

Recipe View Using a pasta machine or a rolling pin, roll out each portion of dough to your desired thickness, dusting with additional flour to prevent sticking. (20 minutes)

Recipe View Once the dough is thin enough, use the fettuccine setting on your pasta machine to cut the dough into noodles. (10 minutes)

Recipe View Allow the fettuccine to dry for at least 1 hour before cooking. This will help prevent the noodles from sticking together. (60 minutes)

Recipe View Cook the fresh fettuccine in a large pot of boiling, salted water until al dente, about 3 to 5 minutes, depending on the thickness. (5 minutes)