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Basil Noodles

 Basil Noodles
This recipe is our favorite use for our summer crop of basil. We even grow a monster leaf variety of basil just to create this pasta. —Janine M Colasurdo, Chesapeake, Virginia
8 ServingsPrep: 30 min. + standing Cook: 5 min.


  • 1-1/4 cups fresh basil leaves
  • 3 cups all-purpose flour
  • 3 eggs
  • 1/4 cup plus 1 tablespoon water
  • 2 teaspoons olive oil


  • Place basil in a food processor; cover and process until finely
  • chopped. Add flour; process until blended. Add the eggs, water and
  • oil. Process for 15-20 seconds or until dough forms a ball.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 8-10 minutes. Cover and let rest for 30 minutes. Divide into
  • fourths.
  • On a floured surface, roll each portion of dough to 1/16-in.
  • thickness. Roll up jelly-roll style and cut into 1/4-in. slices.
  • Separate and unroll the slices. Hang to dry or let stand on a clean
  • towel for 1 hour. Cook noodles in boiling salted water for 4-5
  • minutes or until tender; drain. Yield: 8 servings.
Nutritional Facts: 1 cup equals 208 calories, 3 g fat (1 g saturated fat), 79 mg cholesterol, 27 mg sodium, 36 g carbohydrate, 1 g fiber, 7 g protein.