Description
Whole wheat pasta flecked with basil
Ingredients
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
- olive oil
- 1 large egg
- pinch salt
Instructions
- 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.
- Prep Time: 1 hour
- Cook Time: 3 mins