Basil Pasta Dough

I LOVE basil..it is by far my very favorite herb.  It's a rainy day so I decided to make my homemade linguini with clam sauce and add some of the delicious basil that is in my herb garden to the pasta dough.

I cut the big stems out of the basil.

Oh there's the crackle blue polish some of you asked for a pic of. The pink undercoat was too loud. Light blue undercoat and dark blue crackle now.

It's one cut if you fold it in half.

Then throw it in the food processor and hit the spin button.

Then I just follow my pasta dough recipe

3 C flour

1 T salt

(give it a whirl)

In a measure cup, fork whisk 4 eggs and some oil (olive if you like, I have really grown to hate olive oil, I use grapeseed or avocado)

Pour into food processor and whirl for a min or two.

It's gonna look grainy.  Like cornmeal.  Dump it on the wooden cutting board or whatever ya knead on.

Knead together (I do half at a time, my hands are small)

If it seems dry, just run your hands under the water and continue to knead.

Than put it into plastic wrap and refrigerate for a few hours before getting out the rolling machine.

    I prefer the manual pasta machine, just because I can control the spin of it, and back up if I need to.  It's easy to do once you use it one time.  Cheaper too and you don't have to lug out your kitchen aid stand mixer to power the electric one.


You can roll this out to any desired pasta...keep it flat and uncut out of the pasta roller and make lasagna or manicotti.  I have a homemade ricotta recipe I make often that is super easy!  You must try it, its so much better than store bought ricotta.


This cookbook is really cool.  Giada even has a fried ravioli in it!  YUM  I will have to make that next!.  I love anything fried!

When you put it through the pasta machine, cut each half batch into about three or four and flatten it out slightly with the palms of your hand.  Then, on setting 2 (or the wide setting) roll it through, tugging upward slightly to lengthen it (that's what she said).

Fold in half and run it through on the same setting four times.  Then move the setting to the next smallest, 3 in my case. Run it through twice, tugging upwards without tearing it, to lengthen it. Do this twice at each setting up to setting five or six, whatever you prefer for thickness. I like mine a little thicker so I keep it on five.

You can lay it out and dry it out, I usually let mine dry a tad before I boil it. 

Boil about 4-5 mins. 

 This recipe makes the equivlent to one box of pasta.

YUM  I love to eat it raw....