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Hello Mom, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, homemade basil fettuccine. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Homemade Basil Fettuccine is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Homemade Basil Fettuccine is something which I have loved my whole life. They are fine and they look wonderful.
I made basil pasta using the dough I had made and previously frozen. I used egg substitute at that time in preparation for freezing. Top with the chopped basil leaves and serve immediately.
To get started with this recipe, we have to prepare a few components. You can have homemade basil fettuccine using 5 ingredients and 3 steps. Here is how you cook that.
Preparation To Make of Homemade Basil Fettuccine:
- Take 3 1/4 cups flour
- Prepare 4 large eggs (or 6 medium ones)
- Get 1 tbsp olive oil
- Get 1 tsp salt
- Make ready 3 tbsp dried basil
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a small bowl, combine flour and milk until smooth. Reduce heat; add shrimp and basil.
How To Make Homemade Basil Fettuccine:
- Mix all ingredients together and work to a uniform dough ball. - - TIP: This kneading demands some time and energy if done by hand, so you can pulse it all together in a food processor until you get a sort of wet powdery mix, that will knock about ten minutes of kneading off your time!
- Divide the dough ball in 4 and work separately: Roll each part through the pasta machine, gradually thinning it out until you get long, wide, and flat ribbons which you can then cut in rectangles for lasagna, squares for canelloni, or you can pass them through the fettuccine blades of the pasta machine like we did. Be sure to sprinkle abundant extra flour on the cut pasta to keep it from sticking together while it dries.
- Let the cut pasta rest and dry for about a half hour before cooking. Then toss it into abundant salted boiling water and cook for 4-5 minutes. Serve with your favorite sauce!
The temperature contrast in this simple summery pasta recipe is refreshing—warm, freshly cooked pasta and cool, raw tomatoes. There are only a few ingredients, so for the best flavor, make sure they're the highest quality possible. Combine basil, oil, pine nuts, and garlic in the bowl of a food processor. Add a large pinch of salt and process until smooth. Transfer mixture to a medium bowl and stir in Parmesan.
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