Basil Noodles

For the basil pasta, shape the flour into a small mound on a work surface , forming a hole in the center of the mound with your hand so that the mound now resembles a small volcano.

Chop the basil very finely, but do not puree it.

Add the egg, a pinch of salt and the finely chopped basil to the crater of the flour volcano and work it with a fork at the beginning and then with your hands to form a firm, smooth dough.

Let the dough rest for half an hour.

Roll out the pasta dough thinly with a rolling pin or pasta machine (pasta machine level 2, otherwise about 1 millimeter thick).

Then either cut into ribbon noodles with the machine, or roll up the dough sheet and cut into strips about 5 millimeters wide with a kitchen knife.

Heat plenty of water in a saucepan and add salt, throw the pasta into the bubbling water and cook until al dente, about 2-3 minutes.

Serve the basil pasta with melted butter and freshly grated Parmesan cheese.

Preparation Tip:

You can also make the basil pasta dough into lasagna sheets, or any other pasta shape.

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