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).
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Basil Whole Wheat Pasta
- Total Time: 1 hour 3 minutes
- Yield: 2 servings 1x
Description
A fresh and beautiful whole wheat pasta flecked with basil, perfect for a quick and delicious homemade meal.
Ingredients
- Scant 1/2 cup (115 mL) whole wheat flour
- Scant 1/2 cup (115 mL) all-purpose flour
- 1/4 cup (60 mL) loosely packed basil leaves
- 1 large egg
- Olive oil
- Pinch of salt
Instructions
- Finely mince the basil leaves using a food processor or a sharp knife.
- In a food processor fitted with a dough blade, combine the whole wheat flour, all-purpose flour, a pinch of salt, and the chopped basil leaves. Pulse to combine the ingredients thoroughly.
- Add the egg to the flour mixture and pulse until the dough begins to come together. If the dough is too dry, add a small amount of olive oil, a tsp at a time, until the dough reaches the desired consistency.
- Turn the dough out onto a floured surface and knead it for about 5 minutes until it is smooth and elastic.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- After resting, roll out the dough to your desired thickness and cut it into your preferred pasta shape.
- Bring a large pot of salted water to a boil. Cook the pasta for about 3 minutes or until it is al dente. Drain and serve immediately with your favorite sauce or topping.
Notes
- Ensure the basil is finely minced for even distribution in the dough.
- If the dough is too dry, add olive oil gradually until the right consistency is achieved.
- Resting the dough is crucial for easier rolling and better texture.
- Serve immediately for the best taste and texture.
- Prep Time: 1 hour
- Cook Time: 3 minutes
- Category: Pasta
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 gram
- Sodium: 150 mg
- Fat: 6 grams
- Carbohydrates: 40 grams
- Fiber: 4 grams
- Protein: 9 grams
- Cholesterol: 55 mg
If You Liked This Recipe, You’ll Love These
- Jamie Oliver’s Penne Arrabiata
- Basil and Mozzarella Stuffed Braised Beef Braciole
- Gnocchi al Pomodoro e Acciughe: Homemade Ricotta Gnocchi with Tomato Anchovy Sauce
- The Four Meats Ragù Bolognese
Frequently Asked Questions
Why does the dough need to rest for 30 minutes before rolling?
The notes say that resting the dough is crucial for easier rolling and better texture. After kneading for about 5 minutes, the gluten in the whole wheat and all-purpose flour is tense; a 30-minute rest at room temperature lets it relax so the dough rolls out thinly without snapping back.
How do I fix the dough if it is too dry?
The notes say to add olive oil a teaspoon at a time until the dough reaches the right consistency. Whole wheat flour absorbs more moisture than white flour, so the combination of scant 1/2 cup whole wheat and scant 1/2 cup all-purpose can produce a drier dough than expected, especially if the basil is finely minced and dry.
How quickly does fresh basil pasta cook?
The instructions say to boil the fresh pasta in salted water for about 3 minutes until al dente, then drain and serve immediately. The notes emphasize serving right away for the best taste and texture, as fresh pasta continues to absorb water and soften if left to sit.
There is nothing quite like fresh pasta…beautiful!