Whole Grain Basil Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g flour, (wholerain spelled flour)
- 2 egg (s)
- 2 tablespoon oil, (I prefer the oil brine from the sun-dried tomatoes)
- 0.5 ½ cup lukewarm water
- 2 pinches salt
- 1 bunch basil
- Pepper, freshly ground
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Wash and finely chop the basil. Sieve the flour into a bowl or on the work surface. Make a hollow in the middle. Put the eggs, salt, pepper, tomato oil and water in the hollow. Knead everything into a smooth dough. If the batter is too dry, add a little water or oil.
- Then knead in the chopped basil so that it is well distributed.
- Brush the outside of the dough ball with some of the oil to prevent it from drying out, then wrap it in cling film and let it rest in the refrigerator for at least 30 minutes.
- Roll out the dough on a floured work surface until it gets the desired noodle thickness. Carefully roll up the dough towards the short side (make sure that the dough is well floured and that it does not stick together). Then cut down fine rolls. Unroll and cook in boiling salted water for about 3 minutes, or hang up to dry.
- (Can of course also be made with a pasta machine).
- A light tomato sauce goes well with the fresh pasta, or it is swirled briefly through the tomato oil and served with fresh Parmesan, as the pasta is almost self-sufficient.
- Also suitable for lasagne plates.
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