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
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