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A Farewell to Basil Fettuccine

Read Reviews (40)

"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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Measuring All-Purpose Flour

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All about Eggs

Original recipe makes 2 servings Change Servings

3/4 cup chopped fresh basil
1 1/2 cups all-purpose flour
1 egg

1 teaspoon olive oil
2 tablespoons water
2 1/2 tablespoons all-purpose flour

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Directions

Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

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Reviews More Reviews

Most Helpful Positive Review

Feb 05, 2007

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!"

—okoboji

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Most Helpful Critical Review

Sep 28, 2010

Not too crazy about this recipe. It was good, but wouldn't go thru all the trouble to make it again. Thanks anyway!

—tracydanes

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47 Ratings

Aug 27, 2006

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.

—DAVIST

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Aug 14, 2004

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!

—Ragil Lorkin

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Jan 25, 2004

Excellent... Will be great with that White Wine Sauce! Thanks!

—SHERRY-LYNN

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Jan 25, 2004

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!

—Sunkist

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Jan 25, 2004

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!

—ALIENROCK

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Jan 25, 2004

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.

—IMP70

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Nutrition

Calories
437 kcal
22%

Carbohydrates
79.6 g
26%

Cholesterol
106 mg
35%

Fiber
3 g
12%

Protein
14.3 g
29%

Sodium
38 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

A Farewell to Basil Fettuccine

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 437
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 1.3g 6 %
Cholesterol 106mg 35 %
Sodium 38mg 2 %
Potassium 191mg 5 %
Total Carbohydrates 79.6g 26 %
Dietary Fiber 3g 12 %
Protein 14.3g 29 %
Sugars 0.5g
Vitamin A 19 %
Vitamin C 5 %
Calcium 7 %
Iron 58 %
Thiamin 83 %
Niacin 71 %
Vitamin B6 7 %
Magnesium 13 %
Folate 118 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.