Reviewed: Aug. 19, 2011

Love this pasta! Have made it a lot with Basil, but have found it also works well with other fresh herbs. We've used Savory and Parsley, Basil and some Oregano, the ol' "Parsley, Sage, Rosemary and Thyme" mix and one of my favorites is Fennel Fronds which goes really well with a Pork gravy.

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6 users found this review helpful

Reviewer:

pulimom

Reviewed: Jul. 4, 2011

This recipe is so forgiving! I've made it a number of times now with various amounts of rest time before and after rolling and cutting and it always turns out great. It also doesn't matter if you don't quite have enough basil, just add a little more water until the consistency isn't too dry.

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2 users found this review helpful

Reviewer:

Trinity

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jun. 5, 2011

In the end, this turned out really good, but I had some trouble getting the dough to the correct consistency in the beginning. I had to add quite a bit of water to keep it from completely crumbling apart as it rolled through the pasta maker. I love the fact that there is only one egg in it too. It's nice to find an egg pasta recipe that is not loaded with cholesterol. Definitely a keeper.

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6 users found this review helpful

Reviewer:

kalarabe

Reviewed: Apr. 4, 2011

The pasta tasted like...pasta. We used extra, fresh basil, yet could barely taste the herb in the pasta. This really wasn't anything special.

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7 users found this review helpful

Reviewer:

AVALON42

Reviewed: Mar. 10, 2011

this was delicious and beautiful. I have arthritis, so whenever I can incorporte basil I like to. I ate it with Caq Au Vin and it was a perfect accompaniment.

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7 users found this review helpful

Reviewer:

Shery612

Cooking Level: Intermediate

Home Town: Wadsworth, Ohio, USA

Living In: Davenport, Florida, USA

Reviewed: Feb. 22, 2011

noodles turned out great, used 1/2 the amount of basil

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9 users found this review helpful

Reviewer:

Mrs. Kim

Cooking Level: Intermediate

Home Town: Bellevue, Washington, USA

Living In: Corona Del Mar, California, USA

Reviewed: Nov. 17, 2010

This pasta turned out great. What a great way to use fresh basil! I bet it would have been even better if I had a pasta maker!!

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10 users found this review helpful

Reviewer:

Jamie&Pablo

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

Reviewed: 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!

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11 users found this review helpful

Reviewer:

tracydanes

Cooking Level: Expert

Home Town: Simla, Colorado, USA

Living In: Ulysses, Kansas, USA

Reviewed: Sep. 27, 2010

This was awesome. We really liked it and will definately make it again next year before I pull out the basil. Freezes very well too!

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10 users found this review helpful

Reviewer:

composter

Reviewed: Sep. 13, 2010

these were great and so easy, i'd never made pasta before. i don't have a pasta machine so i rolled it out. i put sauteed garlic, shrimp, snow peas, and mushrooms - sauteed in EVOO- and combined it with the noodles. the noodles were a bit chewy, either i did them too thick or dried them to long or something, but i'll practice!

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7 users found this review helpful