- 2 cups all-purpose flour you could also use wheat flour if desired
- 1 tsp salt
- 2 large eggs lightly beaten
- 1 tbsp olive oil
- 1/4 cup water
- 1/3-1/2 cup Mariposa Farms Fresh Basil washed and dried/chopped leaves
- In a large food processor combine the flour, salt, eggs, oil, water and chopped herbs; process until the dough begins to form a ball. If needed add more water, adding only 1 tsp at a time. Process for 30 seconds more to knead. Remove dough from the processor and rest on a cutting board, covered with a bowl. Rest at room temperature for 1 hour.
- Divide the dough into 4 pieces. Remove one piece of dough from under the bowl. If you have a pasta machine, set the rollers of the pasta machine at the widest setting. Flatten the dough into a rectangle shape. Lightly flour the rollers before feeding the dough through. Fold the rectangle in half and feed through the rollers 6-8 more times, folding each time and dusting lightly with flour to keep it from sticking from the machine. Turn the dial down one notch and feed the dough through one last time. Repeat with the 3 other pieces. Cut into thin noodle strips and lay out on a baking sheet lined with parchment paper, allow to dry slightly before cooking them.
- Flavor suggestions: Italian Blend=Basil, Oregano and Rosemary, Sun-dried Tomato and Basil (add 1/4 cup Mariposa Farms Sun-Dried Tomatoes to the recipe), Dill, Pasta Blend=Basil, Parsley and Oregano, Lemon and Basil (replace the 3 tsp water in recipe with lemon juice). These are just a few suggestions, be creative.
- If you don't have a pasta machine, turn a piece of the dough out onto a lightly floured area and roll out with a rolling pin. I cut mine with a pizza cutter. With the dough lightly floured, cut into 4 pieces and layer them on top of each other. Cut into thin noodle strips, and lay out on a baking sheet lined with parchment paper, allow to dry slightly before cooking them.
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