Fresh Basil & Dill Pasta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 152.1
  • Total Fat: 2.6 g
  • Cholesterol: 81.4 mg
  • Sodium: 614.0 mg
  • Total Carbs: 25.4 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.2 g

View full nutritional breakdown of Fresh Basil & Dill Pasta calories by ingredient
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Introduction

This fresh pasta has the freshness of basil and dill with a kick of cayenne. It's great seasoned with just a squeeze of lemon, a dash of olive oil, and some roasted garlic. Or try it with your favorite pasta sauce.

You'll need a pasta maker to cut the dough into noodles.
This fresh pasta has the freshness of basil and dill with a kick of cayenne. It's great seasoned with just a squeeze of lemon, a dash of olive oil, and some roasted garlic. Or try it with your favorite pasta sauce.

You'll need a pasta maker to cut the dough into noodles.

Number of Servings: 4

Ingredients

    1 cup of all-purpose white flour (if you're using whole-wheat flour, use 3/4 cups)

    2 eggs (you'll need more a few teaspoons more flour if you're using large eggs)

    5 fresh basil leaves

    2 tsp dried dill

    1 tsp cayenne powder

    1 tsp of salt

    1 dash of black pepper

    Rice flour to sprinkle as you work the pasta dough

Directions

In a large bowl, mix all the dry ingredients (except the rice flour) and the herbs together. Then make a well in the center for the 2 eggs. Using your finger tips, beat the eggs, then slowly incorporate the flour. When the flour is fully incorporated, the dough will be quite stiff. Knead the dough for about 5 minutes, smacking on the counter every so often. Then, cover it with a bowl and set aside for about 30 minutes.

When you come back to the dough, it should be softer then when you left it. You can knead it a bit more. Then separate the dough into two equal portions.

Take one portion and work the dough into a roughly flat rectangular shape. Sprinkle the surface with rice flour so that it doesn't stick. Using your pasta maker, pass the dough through the machine at the thickest setting. The first pass is to stretch the dough. Sprinkle more rice flour whenever you feel that the pasta may be sticky. Pass the dough through a second time to "set". Continue to stretch and set the dough until you have your desired thickness.

Repeat with the other portion of dough.

If you are cooking for only one and planning on saving the other portions for another meal, cut the strips of dough in half. Then when you pass the strips through to the desired shape (ie. fettuccine or angel hair), you will have equal portions.

Sprinkle the finished noodles with rice flour to keep them from sticking. Hang to dry on a rack if desired. Or you can store in a air tight container for several days in the fridge.

To cook, place the pasta in boiling, salted water for about 5 mins.

Serving Size: Makes 4 portions, about 65 grams uncooked.

Number of Servings: 4

Recipe submitted by SparkPeople user LADYPIEALOT.

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