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).

Basil Whole Wheat Pasta

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Author: Brady Evans
Total Time: 1 hour 3 minutes
Yield: 2 servings 1x

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Description

A fresh and beautiful whole wheat pasta flecked with basil, perfect for a quick and delicious homemade meal.

Ingredients

Units Scale

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 teaspoon 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: Main Course
Cuisine: Italian