"I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!" — GYPSY-WITCH
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chopped fresh basil
1 1/2 cups
2 1/2 tablespoons
I made this recipe to take to my daughter's family in MN. Her taste is similar to mine. Her children and husband aren't keen on green. My son-in-law had a no, thank you portion...then a larger portion. My daughter e-mailed the next day about how wonderful the basil fettuccine was, ending with DH taking the remainder for his lunch at work. This is one fabulous recipe. I finished the gardening season by making 8 balls of basil pasta dough and freezing them to use later. UPDATE: Feb 5, 2007 Temp yesterday was 2 deg below zero. I made basil pasta using the dough I had made and previously frozen. I used egg substitute at that time in preparation for freezing. Not sure if that was necessary, but it gave me a comfort level I liked. What was great pasta before was unbelievably fantastic with boiled shrimp added to the dish. I have a saying that I have used for many years, and it applies here. "It doesn't get any better than this!"
Not too crazy about this recipe. It was good, but wouldn't go thru all the trouble to make it again. Thanks anyway!
My first attempt at homemade pasta and it was great! It's nice to think you can have dinner with just a few very simple ingredients. I served this with sauteed tomatoes and garlic per another reviewer and it had great plate appeal and was loved by all the kids. Also I don't have a pasta machine - I just rolled it out until it was quite thin, sliced it thickly as for fettucine and let it dry. I also only let it rest in the fridge for 45 minutes so I'm not sure what the extended time would do overall for the finished product. This definitely gives me more confidence to try other hand made pasta recipes.
Fantastic, fantastic recipe. We ended up having three sauces: A garlic butter, a homemade pesto, and a tomato/basil. This pasta was so delicious we ended up liking the butter best, it was the one that allowed the taste of it to come through the most. Thanks!
Excellent... Will be great with that White Wine Sauce! Thanks!
I didn't have enough basil so added italian seasoning, but it turned out great. So tender and tasty. Not bad for my first attempt at pasta!
This is one of my favorites! Anytime I need a cool, refreshing dish, I turn to this one. It's easy to make (except for cleaning all the basil leaves of dirt takes time, but so well worth it) and you can't have a sad day if you're eating this. A total pick me up! It deserves 5 stars all the way!
I really liked this. Although my pasta machine had trouble cutting it into fettucini, I let it dry as whole sheets then cut it into 1/2"-ribbons by hand. I tossed it with a delicious sauce of 4 Tbs. butter, juice from 2 lemons, shallots, salt & pepper, and 1 egg yolk. Sorta like a modified hollandaise I guess. I would definitely make this again. It's a very pretty pasta dish.
* Percent Daily Values are based on a 2,000 calorie diet.
A Farewell to Basil Fettuccine
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 54
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