A Farewell to Basil Fettuccine

Step 1
Process basil leaves in a food processor until chopped very fine. Add 1 1/2 cups flour and pulse two or three times, or until combined. Mix in egg and oil. Add water until dough forms a ball shape. If dough seems dry, add a bit more water.

Step 2
Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate for 2 hours.

Step 3
Remove dough from the refrigerator and cut into 6 equal size portions. Run pasta though a pasta machine or roll with a rolling pin to desired thickness. Use additional flour to coat pasta while rolling. Once dough is desired thickness, run through the machine on the fettuccine setting to create noodles.

Step 4
Allow pasta to dry for 1 hour prior to cooking.

Step 5
Cook in a large pot of boiling water until al dente, 3 to 5 minutes depending on the thickness of the pasta.