I usually make fettuccine with alfredo sauce or lasagna with this.


  • 1 Cup Packed Basil leaves without stems
  • 4 eggs
  • 2 1/2 Cups whole wheat flour
  • 1 Tablespoon olive oil


Puree the basil in a food processor. Add the eggs and process for 1 second to combine. Pour in 2 1/4 cups flour and the oil. Process until the dough forms a ball. Add the remaining flour, 1 tablespoon at a time, and process the dough for about thirty seconds, or until it is smooth. Lightly flour the dough, wrap it in plastic wrap, and let rest in the refridgerator for at least 30 minutes.

Roll out and cut the dough.

Dry the pasta completely before storing in a covered tin in the pantry ,or freeze it. The pasta will keep for several months in either the freezer or the pantry.

Makes about 1 1/3 pounds

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Submitted 6/13/05.
Source: Pantry Gourmet
Submitted By: Frances Turner
Basil Pasta