Fresh Pasta with Basil Dough kneaded by hand is ideal for making tagliatelle and lasagna, which can be dressed with butter or Genoese pesto. After washing and drying the basil leaves, chop them with a mezzaluna and add them to the flour with eggs, oil, and salt. After resting, the dough is ready to form the pasta you prefer.
Other recipes
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 443.55 (Kcal)
- Carbohydrates 74.61 (g) of which sugars 1.04 (g)
- Proteins 16.59 (g)
- Fat 11.43 (g) of which saturated 3.28 (g)of which unsaturated 4.11 (g)
- Fibers 13.18 (g)
- Sodium 466.13 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups flour
- 2 eggs (medium)
- 1 tbsp extra virgin olive oil
- 1/2 tsp fine salt
- 30 leaves basil (from Prà)
Tools
- Kitchen Scale
- Kneading Board
- Cutting Board
- Mezzaluna
Steps
Detach the basil leaves from the bunch, wash them under running water, and dry them in a salad spinner or by patting them on a dish towel and shaking it. Place the leaves on the cutting board and chop them with a mezzaluna. On the kneading board, create a classic fountain shape with the flour, placing the basil, eggs, oil, and salt in the center. Begin kneading, first using a fork and then by hand, until you form a firm dough. Let it rest for 30 minutes covered with a dish cloth, then roll out the dough with a pasta machine and prepare your preferred pasta shape.
