Sunday, August 14, 2011

Basil Fettucine

Following up on the series of flavored recipes, today we tested basil fettuccine. The preparation is the same as Spinach Pasta, except we will be using basil instead of spinach.


  • 2 whole eggs
  • 1 handful of fresh basil leaves
  • 1.5 cups of whole wheat flour

In the blender, put the two eggs and the basil leaves. Blend really well but do not sift the results. The color after blending may be brownish but do not despair, it will look good again after cooking!

Incorporate the flour slowly into the egg/basil mixture, working the dough until the dough is no longer sticky to be rolled or extruded.

Final Result
For this post, I just rolled the pasta using the roller attachment and made fettuccine. I garnished the plate with freshly cut basil leaves and I have to say the result was awesome! Hope you enjoy.

Basil Fettuccine

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