Basil Noodles Recipe
Basil Noodles Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
Featured In: Homemade Pasta Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 5 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + standing Cook: 5 min.

Ingredients

  • 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

Directions

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.
Originally published as Basil Noodles in Taste of Home August/September 2008, p26

Nutritional Facts

1 cup: 208 calories, 3g fat (1g saturated fat), 79mg cholesterol, 27mg sodium, 36g carbohydrate (1g sugars, 1g fiber), 7g protein.

  • 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
  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Cover and let rest for 30 minutes. Divide into fourths.
  3. 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.
Originally published as Basil Noodles in Taste of Home August/September 2008, p26

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keverwann User ID: 1807985 166623
Reviewed Oct. 9, 2014

"I used 1 cup wheat flour and 2 cups AP flour. Following the instructions, the noodles came out thicker than we liked. Next time, I will use our pasta roller to thin the pasta and then also to cut the fettucine. I dried the noodles on our laundry drying rack. The aroma of the cooked noodles was amazing! We served them with a homemade alfredo sauce and crispy baked chicken tenders. Very yummy recipe!"

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puffybloomers User ID: 1501090 128924
Reviewed Jul. 16, 2012

"great way to use garden basil. these are really good and easy to make"

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annie1992 User ID: 2246916 171285
Reviewed Nov. 9, 2010

"These were very good, just served as a side dish with a pat of butter, a sprinkle of freshly grated parmesan and some salt and pepper."

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