Reviewed: Aug. 26, 2009

I have made this recipe as written several times and have had wonderful results each time. Extremely easy to make, delicious to taste, nothing to waste!

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Kimmiejan

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Reviewed: Jul. 19, 2009

Unbelievably delicious!!!!! I tossed the cooked pasta in a sauce of sauteed mushrooms, canned artichokes, canned diced tomatoes and garlic. Topped it with parmesan cheese just before serving....YUMMY! I shared this recipe with all my friends with herb gardens.

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J.G.

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Reviewed: Jul. 13, 2009

I had 2 reasons to make this, the basil that is taking over my herb planter and the pasta machine I was given at Christmas which I've been afraid of using. I used pasta flour and maybe because of this had to add an extra 2 T of water to get the dough to come together. Whilst running the dough through the pasta machine I kept the other pieces I hadn't got to yet covered in the plastic wrap so they wouldn't dry out. I can't praise this recipe enough the end result was wonderful. So much so that I made another 2 batches of dough the following day and froze it. Thankyou so much for sharing Gypsy-Witch.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Jul. 5, 2009

This was so delicious and so easy. I don't have a pasta maker and it was my first attempt at making fresh pasta. I did have a little trouble trying to get the pasta thin enough, but it turned out well. Basil flavor was just right and we grilled up some garlic shrimp to serve with it. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jun. 12, 2009

A wonderful way to use up basil at the end of the growing season. Very tasty and fun.

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Nov. 11, 2008

This was my first time making fresh pasta,and I am so glad I tried this recipe.Basil is my favorite herb,and now this is my favorite pasta.I mixed the dough in a food processor and rolled and cut it with a pasta machine.Sooo- easy and Sooo-good. Thanks for the recipe.

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Valerie

Cooking Level: Expert

Home Town: North Attleboro, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Oct. 10, 2008

I can't tell you how delicous this is. My friends rave about it. I added tomato and chevre sauce and it was perfect. Wonderful!

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nefretini

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Reviewed: May 28, 2008

This recipe was 5 STARS ALL THE WAY!!!! When I told my husband I was making fresh pasta with no pasta machine, he gave me the are you sure you want to do that look. It was easy to rall out and EXCELLENT!!! I was told I have to make this all the time! Thank you!

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scadyooper

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Reviewed: Dec. 17, 2007

Very easy and tasty. It was my first attempt at making pasta at home and it went well. It was difficult for me to roll the pasta thin enough. If you have a pasta machine you will have no problems.

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Ryan

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Aug. 31, 2007

excellent. The pasta was just right. I served it with an authentic alfredo sauce. SOOO yummy to have the basil in there to flavour the creamy goodness of alfredo. Make sure you use FRESH basil!!

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ABBY B

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 2, 2007

OMG...this pasta was out of this world! There's nothing like fresh pasta! I prepared the recipe just like described using my pasta machine. I did have to add a little more flour because it was a little too sticky. I had it with a homemade marinara sauce with fresh mushrooms! This is definitely a keeper!

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Oct. 18, 2006

I had a good spur of the moment pasta making party. It was great that my friend had all the ingred. on hand. We loved it. We did not let it sit long in the fridge, we did not let it dry long, and we served it with evoo and roasted garlic.

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melnicley

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 16, 2006

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!"

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okoboji

Living In: Marshalltown, Iowa, USA

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Reviewed: Oct. 7, 2006

Had some prosperous basil ourselves, and this was just the right recipe for it. Rolled by hand, was very easy. Used a simple oil and garlic sauce, which we thought was the perfect accompaniment. Any other sauce might have drowned the basil flavor, but the oil and garlic helped to bring it out. Look forward to making again.

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Mochinda

Cooking Level: Expert

Home Town: Succasunna, New Jersey, USA

Living In: Elizabeth, New Jersey, USA

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Reviewed: 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.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: 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!

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Ragil Lorkin

Cooking Level: Intermediate

Home Town: San Jose, California, USA

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Reviewed: Jul. 19, 2004

I made this last night for dinner with friends. I made it using an automatic pasta maker, so I did not refigerate the dough before making the noodles. It turned out great! It's a great way to use basil!I served it with diced tomatoes lightly sauteed in olive oil and garlic. Everyone loved it!

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JuiceMom

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 22, 2003

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!

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ALIENROCK

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Reviewed: Feb. 4, 2003

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.

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IMP70

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Reviewed: Jan. 5, 2003

very fun! Worked well as ravioli. I love the basil taste!

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COOKINGWOLF

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A Farewell to Basil Fettuccine

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