BASIL NOODLES

1 1/4 C. Fresh basil leaves
3 C. all purpose flour
3 eggs
1/4 C plus 1 TBL water
2 tsp Olive Oil

Place Basil in food processor, cover and process until finely chopped. Add flour, process until blended. Add eggs, water and oil. Process 15-20 seconds until dough forms a ball. Turn onto floured surface and knead until smooth and elastic about 8-10 minutes. Cover and let rest 30 minutes. Divide into fourths. Roll each portion to 1/16 in thickness. Roll up jelly style and cut into 1/4 in slices. Hang and dry at least 1 hour. Cook in boiling salted water for 4-5 minutes or until tender.

(from Taste of Home magazine, recommended by Kristen Beaver)

Comments are closed.