There are few things more relaxing and exciting than whipping out my pasta roller and cutter to make a delicious meal. This pasta is easy to make, delicious, and very beautiful in color! You can serve it with anything, but I prefer to keep it simple and let the delicate taste and beauty of the pasta shine. I just served it with roasted cherry tomatoes and a drizzle of olive oil, plus some grated Parmesan sprinkled on top.
By the way, I messed up this recipe a little by adding too many eggs. The picture of the dough in the mixer being mixed is not accurate as a reference: it’s way too thin. I fixed it by adding some extra flour.
This pasta can be cut into any shape, not just spaghetti, like I did. Basil pasta ravioli, hmm, I should definitely give that a try. Or you can, and let me know how it goes. People are bound to be impressed with something like this. Plus, it’s a really great recipes to take advantage of your pasta maker and use it to make something you couldn’t find in stores.
~1 ½ cups packed basil leaves, rinsed, dried, and minced finely
~1 ½ cups, give or take, flour, (I prefer bread flour. You could also use Semolina or plain all-purpose) plus extra for rolling and dusting
~1 egg plus 2 egg yolks
~¼ teaspoon salt
In the bowl of a stand mixer, combine the minced basil and flour with the paddle attachment until combined. Add the eggs, one at a time (if the dough feels pretty wet and soft after adding 2 of the eggs, do not add a third) and the salt and mix until evenly incorporated. Remove from mixer to a lightly dusted work surface and knead by hand for 2 minutes. Wrap in lightly oiled plastic wrap and let sit in the fridge for 2 hours.
After the dough has rested, remove from the fridge to a lightly floured work surface and cut into for equal sections. Take out one section and wrap the rest in plastic wrap to keep them from drying out. Take the one section and roll with a flour-dusted rolling pin until it will fit through the widest setting on your pasta maker. Roll the pasta through the widest setting once, fold it in half, and roll it through again to make a nice texture. Then, roll the pasta through the second setting, then third, then all the way down to whatever thickness you want. If you’re making spaghetti like I did, I suggest making the dough just thin enough to see through, then putting it into the pasta cutter.
If you’re making spaghetti, hand on racks after cutting and let them sit there until ready to boil (I made the mistake of putting the super-thing spaghetti into a Ziploc container in the fridge. By the time I took it out 30 minutes later, the thin strands had condensed into a block! I had to roll it all over again). Sheets of pasta and other thicker cuts can be stored in the fridge for up to 2 days before boiling.
Boil for around 2 minutes for al dente pasta. If you let the pasta hang for a while and dry out, you will probably have to cook it longer.
You can find the delicious roasted cherry tomato recipe I put on top of the pasta here: http://www.foodnetwork.com/recipes/tyler-florence/roasted-cherry-tomatoes-recipe2/index.html