Homemade Basil Fettuccine Recipe – Frugal Novice

In your mixer bowl, combine the all-purpose and semolina flour and salt.Break the eggs into a medium bowl and add the minced garlic. Use your immersion blender in this mixture to pulverize the garlic and beat the eggs. If you don’t have an immersion blender you can pour the eggs and garlic into a regular blender to achieve the same result.While your mixer is on medium-low speed, pour your egg/garlic mixture into the flour mixture gradually until it is well incorporated.Add the olive oil and continue to mix. Then add the dried basil to the mixture and mix on medium speed for 8-10 minutes, until the dough is smooth and pulls away from the sides of the bowl. If the mixture seems too sticky, add all-purpose flour one tablespoon at a time until the dough is smooth.Place the dough into a large ziploc bag, pressing out all air. Seal and let it rest for 30 minutes.Cut off small portions of the dough (about 1/3 cup) and either run them through your pasta machine or roll them out with a rolling pin until the sheets are very thin; no more than 1/8″ thick.Let the sheets dry on a lightly floured surface for about 10 minutes. If you’re using a pasta machine you can now run your sheets of pasta through the cutting rollers. If not, use a sharp knife or a pizza cutter to cut noodles to your desired width (fettucine noodles are usually about 1/4″ wide). We have – and love – this pasta drying rack that we hang cut pasta on until we’re ready for it to cook.Cook your pasta in water brought to a rolling boil for about 3 minutes. Once the noodles are removed from the pot, toss them with a small amount of olive oil to prevent sticking. Serve with a light butter sauce and fresh shredded parmesan.