Serves 4
Ingredients
1 cup all-purpose unbleached flour
1 cup pasta flour (also called durum semolina)
Generous pinch of sea salt
3 eggs
1 tablespoon full-flavored olive oil
2 tablespoons water (or as needed)
¼ cup basil leaves, gently packed
Preparation
Bring the eggs to room temperature.
In the bowl of a food processor fitted with a metal blade, combine the flours and salt by pulsing several times. In a small mixing bowl, lightly beat the eggs with the olive oil. Turn the food processor on and add the egg and olive oil mixture to the work bowl. Allow the mixture to process for up to one minute. Add the water a little at a time until the mixture begins to come together to form a dough. [Chef’s Note: You do not want the dough to form in the food processor. Rather, you want it to begin to come together so you can knead it into the final dough.]
Remove the mixture to a lightly-floured work surface and knead it for about 10 minutes. The dough will be smooth but feel a bit dry on the interior; it will be resilient and spring back when pressed out on your work surface. Form the dough into a ball and wrap in cling film. Hold at room temperature for at least 20 minutes, or up to 8 hours.
Prepare your work surface with a pasta maker, following the manufacturer’s instructions.
De-stem and dry the basil leaves. Chop, chiffonade, or keep the leaves whole according to the type and style of pasta you intend to make. [Chef’s Note: I use a lightly floured wooden cutting board, which is essential to keeping the basil dry enough to use in the pasta dough.]
Set the pasta rollers to the widest setting. Unwrap the pasta dough and cut off a piece (about ¼ of the dough, or a smaller piece you are comfortable working with). Rewrap the remaining dough until ready to use. With lightly-floured hands, form the pasta into a small flat round, and roll it through the pasta machine about 8 or 10 times. Lay the pasta sheet out on the work surface and sprinkle the chopped basil, chiffonade, or leaves on half the pasta. Fold the other half of the pasta sheet over, covering the basil, and press down gently. Change the roller setting to the next lowest setting and proceed rolling, lightly dusting with flour as needed to keep the pasta from sticking to the rollers, repeating several times (until the pasta stops stretching. Continue to decrease the setting and repeat this process until you achieve your preferred thickness of pasta. The basil will be stretched out and incorporated into the dough as you roll. [Chef’s Note: This will vary according to preference, but I usually stop with the next-to-lowest setting.]
Allow the pasta to dry for about 15 to 20 minutes on a work surface lightly dusted with flour. Flip the pasta sheet over once or twice to facilitate drying. The dough should be pliable, but not wet.
Cut the pasta into the desired shape (See our recipe for Basil Pasta Rags with Four Cheese Filling and Sauce Mignonette).
Cook the pasta:
Prepare a large pot of boiling salted water. Add the pasta to the boiling water. Cook for 3 to 8 minutes, depending on the thickness of the pasta. Drain. Serve immediately.
Recipe and photo by Donna Marie Zotter
