Recipe Details
Ingredients
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¾cupchopped fresh basil
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1 ½cupsall-purpose flour
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1largeegg
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1teaspoonolive oil
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2tablespoonswater, or as needed
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2 ½tablespoonsall-purpose flour
Cooking Directions
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Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.
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Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.
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Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.
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Allow pasta to dry for 1 hour prior to cooking.
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Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe2 | |
Calories437 | |
% Daily Value * | |
Total Fat 6g |
8% |
Saturated Fat 1g |
7% |
Cholesterol 93mg |
31% |
Sodium 38mg |
2% |
Total Carbohydrate 80g |
29% |
Dietary Fiber 3g |
11% |
Total Sugars 1g |
|
Protein 14g |
29% |
Vitamin C 3mg |
3% |
Calcium 57mg |
4% |
Iron 6mg |
32% |
Potassium 191mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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