A fresh and beautiful whole wheat pasta flecked with basil. Just make sure not to leave it unattended.
By Brady Evans
People find it pretty weird when they witness the Omnivore’s and my interactions with our two dogs. Flo doesn’t leave my ankle. Blue only answers to my husband’s whistle.
One master per dog – that’s how dogs roll.
It isn’t that I love Blue, the Omnivore’s dog, less than I love my own. The prospect of either one of them dying can get me crying on a random Tuesday night.
It is just that our relationships are different. My husband and I are pretty much on the same page about this odd behavior, which is a good thing.
(for the topping recipe, see this post)
As a result, he took no offense at all when I came barreling out of the house and stomping into the barn one afternoon to tell him, in no uncertain words, that
his dog had eaten our dinner.
But really… I love our dogs so much that I truly don’t ever blame them for anything. My philosophy is that we either set them up for success (put all the desirable chewable shoes in a closet) or for failure (leave freshly made pasta drying on a dog-level coffee table in the living room).
- scant ½ cup (115 mL) whole wheat flour
- scant ½ cup (115 mL) all purpose flour
- ¼ cup (60 mL) loosely packed basil leaves
- olive oil
- 1 large egg
- pinch salt
- Finely mince basil leaves in a food processor or with a knife.
- In a food processor fitted with a dough blade, combine flours, a pinch of salt, and chopped basil leaves. Pulse to combine.
- Crack and egg into the bowl of the food processor and pulse 10 to 14 times until thoroughly combined. Mixture will resemble tiny dippin' dots ice cream.
- Stream in olive oil, about 1 T, until enough moisture is added to form a mass of dough.
- Remove dough from food processor, press into a disc, and wrap in saran wrap. Let rest 15 minutes - 1 hour at room temperature.
- Roll out as desired. Let dry for about an hour.
- In gently rolling boiling water, cook fresh pasta until it rises to the top, about 3 minutes.