Saying Goodbye to Basil Fettuccine
Ingredients List
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¾ cup chopped fresh basil
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1 ½ cups all-purpose flour
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1 large egg
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1 teaspoon olive oil
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2 tablespoons water, or as needed
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2 ½ tablespoons all-purpose flour
Instructions
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Finely chop basil leaves in a food processor. Add 1 1/2 cups of flour and pulse a few times until well combined. Stir in the egg and oil. Gradually add water until a dough ball forms. If the dough feels too dry, add a bit more water.
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Coat the dough with a few drops of olive oil, then wrap it in plastic wrap. Refrigerate for 2 hours.
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After chilling, divide the dough into 6 even portions. Use a pasta machine or rolling pin to roll out the dough to the desired thickness. Dust with extra flour as needed while rolling. Once the dough is at the right thickness, pass it through the machine’s fettuccine setting to cut the noodles.
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Let the pasta dry for 1 hour before cooking.
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Boil the pasta in a large pot of salted water until al dente, about 3 to 5 minutes depending on the pasta thickness.
Nutritional Information (per serving size)
| 437 | Calories |
| 6g | Fat |
| 80g | Carbs |
| 14g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 437 | |
| % 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.
Evaluation :
5/5