A Farewell to Basil Fettuccine

A Farewell to Basil Fettuccine

40
GYPSY-WITCH 5

"I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!"

Ingredients

{{adjustedServings}} servings 437 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 437 kcal
  • 22%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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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.
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Reviews

40
  1. 47 Ratings

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I made this recipe to take to my daughter's family in MN. Her taste is similar to mine. Her children and husband aren't keen on green. My son-in-law had a no, thank you portion...then a large...

My first attempt at homemade pasta and it was great! It's nice to think you can have dinner with just a few very simple ingredients. I served this with sauteed tomatoes and garlic per another re...

Fantastic, fantastic recipe. We ended up having three sauces: A garlic butter, a homemade pesto, and a tomato/basil. This pasta was so delicious we ended up liking the butter best, it was the on...