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Basil Whole Wheat Pasta

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  • Author: Brady Evans
  • Total Time: 1 hour 3 minutes


Whole wheat pasta flecked with basil


  • 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


  1. Finely mince basil leaves in a food processor or with a knife.
  2. In a food processor fitted with a dough blade, combine flours, a pinch of salt, and chopped basil leaves. Pulse to combine.
  3. 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.
  4. Stream in olive oil, about 1 T, until enough moisture is added to form a mass of dough.
  5. Remove dough from food processor, press into a disc, and wrap in saran wrap. Let rest 15 minutes – 1 hour at room temperature.
  6. Roll out as desired. Let dry for about an hour.
  7. 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
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