Basil or Spinach Pasta Noodles

Recipe: #1582

October 28, 2011

"This is a great pasta noodles recipe. Once you start making your own noodles, you will never go back to store-bought ones. I have written the instructions for hand rolling here, but, of course, if you have a pasta machine, use it. "

Original recipe yields 5 servings


  • Serving Size: 1 (127.6 g)
  • Calories 319.1
  • Total Fat - 11.3 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 122.8 mg
  • Sodium - 62.7 mg
  • Total Carbohydrate - 24.1 g
  • Dietary Fiber - 10.7 g
  • Sugars - 7.1 g
  • Protein - 34.5 g
  • Calcium - 220.4 mg
  • Iron - 6.3 mg
  • Vitamin C - 1.4 mg
  • Thiamin - 0.7 mg

Step 1

Place basil or spinach in a food processor, cover and process until finely chopped. Add flour, process until blended.

Step 2

Add eggs, water, and oil. Process 15 - 20 seconds or until dough forms a ball.

Step 3

Turn onto a floured surface; knead until smooth, about 8 - 10 minutes.

Step 4

Cover and let rest for 30 minutes. Divide into fourths.

Step 5

On a floured surface, roll each portion of dough to 1/16 inch thickness.

Step 6

Roll up jelly roll style and cut into 1/4 inch slices. Separate and unroll the slices carefully.

Step 7

Hang to dry on a pasta rack, or let stand on a clean towel for one hour.

Step 8

Cook noodles in boiling salted water for 4 - 5 minutes or until tender, drain and serve.

Tips & Variations

No special items needed.



I usually make my pasta by hand and then use the pasta machine for rolling and cutting, so this method is just the opposite. I did make it according to the recipe with one exception. I made half of it 1/4" wide and then I made the rest pappardelle. The lovely flavour of the basil comes through gently if not dressed with a heavy sauce. The pasta came together perfectly, I would not change a thing. Thanks Bea for yet another great recipe! Made for Billboard Recipe Tag.

review by:
(10 Jun 2012)