Basil Pasta Noodles

The August and September 2008 issue of Taste Of Home Magazine has some recipes listed that feature the herb sweet basil, and since I have a large supply of basil growing in containers in my garden, I decided to try a few.

The home made basil noodle recipe was an absolute winner that I will be making again soon!

BASIL NOODLES

INGREDIENTS:

1 and 1/4 cups fresh basil leaves
3 cups flour
3 eggs
1/4 cup plus 1 tablespoon water
2 teaspoons olive oil

Place basil in a food processor, cover and process until finely chopped. Add flour, process until blended. Add eggs, water, and oil. Process 15 - 20 seconds or until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, about 8 - 10 minutes. Cover and let rest for 30 minutes. Divide into fourths.

Below you can see the dough ball in the food processor, ready to be placed on the floured board to be kneaded.

On a floured surface , roll each portion of dough to 1/16 inch thickness.

Roll up jelly roll style and cut into 1/4 inch slices. Separate and unroll the slices carefully.

Hang to dry on a pasta rack, or let stand on a clean towel for one hour.

Cook noodles in boiling salted water for 4 - 5 minutes or until tender, drain and serve.

Yield is 8 servings. I made a Tuscan tomato meat ragu sauce to top our noodles.

The basil taste was not overpowering, and the noodle consistency was wonderful!

Bravo "Taste of Home"!