While preparing this basil fettuccine, I noticed that the movie “A Farewell to Arms” was a perfect fit for the dish’s purpose, which was to celebrate the last harvest from my surprisingly prolific basil patch. If you must serve this with a sauce, think of a white wine sauce with chicken or a butter-garlic sauce. Enjoy it with whatever you choose to serve with it!
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 2 |
Ingredients
- ¾ cup chopped fresh basil
- 1 ½ cups all-purpose flour
- 1 large egg
- 1 teaspoon olive oil
- 2 tablespoons water, or as needed
- 2 ½ tablespoons all-purpose flour
Instructions
- 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.
- Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.
- 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.
- Allow pasta to dry for 1 hour prior to cooking.
- Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.
Nutrition Facts
| Calories | 437 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 93 mg |
| Dietary Fiber | 3 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 38 mg |
| Sugars | 1 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Great use for extra basil. I added a touch of salt. Served with garlic shrimp and cherry tomatoes.
Its a very good recipe, but it should be noted as written it doesn’t look like the picture. For that even light green you’d have to strain the basil. Still attractive and delicious as is, though.
This was so easy and delicious. My first attempt at making pasta. I didn’t measure my Basil, I had so much that I just used a whole bunch, maybe more than a cup. But it was incredible!
Love this pasta! Have made it a lot with Basil, but have found it also works well with other fresh herbs. We’ve used Savory and Parsley, Basil and some Oregano, the ol’ “Parsley, Sage, Rosemary and Thyme” mix and one of my favorites is Fennel Fronds which goes really well with a Pork gravy.
This recipe is so forgiving! I’ve made it a number of times now with various amounts of rest time before and after rolling and cutting and it always turns out great. It also doesn’t matter if you don’t quite have enough basil, just add a little more water until the consistency isn’t too dry.
In the end, this turned out really good, but I had some trouble getting the dough to the correct consistency in the beginning. I had to add quite a bit of water to keep it from completely crumbling apart as it rolled through the pasta maker. I love the fact that there is only one egg in it too. It’s nice to find an egg pasta recipe that is not loaded with cholesterol. Definitely a keeper.
The pasta tasted like…pasta. We used extra, fresh basil, yet could barely taste the herb in the pasta. This really wasn’t anything special.
this was delicious and beautiful. I have arthritis, so whenever I can incorporte basil I like to. I ate it with Caq Au Vin and it was a perfect accompaniment.
noodles turned out great, used 1/2 the amount of basil
This pasta turned out great. What a great way to use fresh basil! I bet it would have been even better if I had a pasta maker!!
Not too crazy about this recipe. It was good, but wouldn’t go thru all the trouble to make it again. Thanks anyway!
This was awesome. We really liked it and will definately make it again next year before I pull out the basil. Freezes very well too!
these were great and so easy, i’d never made pasta before. i don’t have a pasta machine so i rolled it out. i put sauteed garlic, shrimp, snow peas, and mushrooms – sauteed in EVOO- and combined it with the noodles. the noodles were a bit chewy, either i did them too thick or dried them to long or something, but i’ll practice!
Tasty and easy.
I used whole wheat flour. I dry the pasta then put it in cellophane bags, I make it all the time as gifts for friends, they all love it.
great way to use up extra basil before it wilts. I doubled and froze for winter meals. Slicing thin was key for my family as they bulk up when cooked.
I have wanted a pasta attachment for my stand mixer for quite some time. The abundance of basil in my garden encouraged me to buy one. I’m SO glad that I did. This recipe was so easy and delicious. My family loved it and asked me to plant more basil so that we can make pasta to freeze through the winter! I didn’t want the sauce to overpower the delicate herbed flavor of the pasta (I made fettucini), so I sauteed some shrimp in a bit of butter, olive oil, one clove of garlic and a sprinkling of Old Bay seasoning–perfect!!
I’m growing basil this summer so came here to find ways to use it, I had great results from this recipe! My husband is Italian and when I told him I’d made pasta I think he had some doubts! Well he told me at least 3 times how good this was!! He also went back for seconds eating every bit that was left!! I do not have a pasta maker so rolled it out, but the dough was very easy to work with and I used a pizza cutter to cut the strips. I’m sure my strips were wider and thicker than if I had a pasta maker, however it was fantastic in taste! If I wanted to have a dinner and impress people, this would be something I’d like to make. I had some leftover spagetti sauce in the freezer and that is what I served on it, next time I would like to try another sauce. I mixed up the dough in the morning and had it in the fridge for 3 hours before rolling it out. Every step was simple, yes it takes time to get it all done but very worth it. Next time I will make a double batch so I can freeze some of it. Thank you for posting this.
Amazing! I didn’t have a pasta maker, but rolling it out thin and cutting it into thin strips worked well.
Amazing. I didn’t get to the pasta drying completely before I cooked it, and I didn’t put it in the fridge at all, but it still came out great. I served my sister some with a little alfredo sauce, and she was thanking me after the first bite. I will make this plenty. Oh, I used 1TB olive oil instead of 1tsp.
I’d never made pasta before this recipe and I was nervous. I wasn’t so nervous about this recipe, as it comes highly rated, more so in my own abilities to render a tasty replica. The results were unbelievable! I’ve now made this dish over 20 times for anyone who will eat it. I’ve also told them all where to find the recipe online. I suppose the reason for this review is to: 1. Give a HUGE pat on the back to the person who posted this 2. Offer support to anyone who is thinking about making this but is concerned they might lack the skills. Seriously folks, you CAN make this and it WILL taste great. The instructions are easy to follow and hard to mess up. Give it a whirl, you won’t regret it.