Pasta and Herbs: Basil Pasta

April/May 1996
By Carolyn Dille and Susan Belsinger 
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Makes about 1 pound, 4 to 6 servings

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These noodles are fragrant and bright green. The basil leaves are blanched to preserve their color and to make them easy to puree and incorporate into the dough. Because adding pureed, blanched leaves to the dough increases the water content, more flour is needed than for plain egg dough. Herbal dough is also a little softer: it is easier to work with when made in a food processor.

• 2 cups packed basil leaves
• 3 cups unbleached white flour
• 2 extra-large eggs

1. Wash, dry, and remove the large stems from the basil. Blanch the leaves in boiling water for about 10 seconds, or until they are wilted but still bright green. Run them under cold water and drain; squeeze out the excess liquid. Puree until very fine in a food processor, scraping the sides of the work bowl.

2. Add the eggs to the basil and process a few seconds until combined. Add the flour to the egg and basil mixture and proceed according to the directions for Egg Pasta. Turn the dough out onto a work surface and knead for a few minutes.

3. Cover and let it rest for at least 30 minutes before rolling. Roll the pasta and cut it into fettuccine or other shapes as directed for Egg Pasta .

Carolyn Dille and Susan Belsinger, two gardeners and food writers who collaborate on recipes from opposite coasts, met in Italy over a bowl of pasta twenty-five years ago. They are the authors of The Garlic Book, The Chile Pepper Book, The Greens Book, and the upcoming Onion Book, all from Interweave Press.

Click here for the original article, Pasta and Herbs.

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