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 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