1 cup fresh basil leaves
2 large eggs
1 tablespoon olive oil
pinch sea salt
1 3/4 cups “00″ flour or all-purpose flour
In a blender, mix together basil leaves, eggs, and oil. Pulse until smooth, though some flecks of basil are expected. Place the flour on the table and create a well in the center. Pour the basil and egg mixture into the well. Mixing with a fork, incorporate the flour until a dough forms. The dough should be slightly tough. Knead the dough 5-7 times and then allow it to rest for at least 10 minutes.
After the dough rests, continue to knead until all the lumps are gone. At this point you can feed the dough through a pasta machine, starting on the highest setting and then moving to lower settings, or you can roll the dough out on a lightly floured surface using a rolling pin to 1/8″ thick or thinner. Cut into strips. Hang the pasta to dry slightly as you prepare the water.
Note: Pasta can be dried completely for at least 3 hours and then stored in an airtight container for up to three days or frozen and stored for up to a month.
In a large pot, bring 4 quarts of water and 3 tablespoons of salt to a boil. Add the pasta, stirring as it goes in so that it does not stick together, return to a boil and cook for 2 minutes. Check the pasta at this point. Fresh pasta generally cooks in 2-6 minutes depending on thickness.
When the pasta is al dente, drain, and toss with desired pasta sauce or olive oil/butter. Serve immediately.
Makes 3-4 servings.