I’m a little giddy about this recipe because it combines three things I adore – basil, garlic, and pasta. Brian and I have made semolina pasta dough for years now, but hadn’t ever tried flavored pasta until 2014. It was a bit of an experiment, but it worked out beautifully and we now have an addition to our pasta repertoire that we’ll have made again and again.
I shared this recipe first on a food blog I ran for a while, but since most of my focus is on Frugal Novice, it only seemed fitting to share it here, too.
This basil & garlic fettuccine is flavorful – you don’t even really need more than a light butter sauce to go along with it – and the flecks of basil in the dough really make the pasta pretty, too.
As with so many recipes, homemade pasta was one of those things that seemed really overwhelming to me until we gave it a try. Several years ago our friends Kit and Peter came over one Saturday with their pasta machine, and we were immediately smitten with the process (and end result!) of making pasta from scratch. You know you’ve found kindred spirits when you have friends who want to spend the weekend cooking!
Making homemade pasta is something we really enjoy doing, and the kids love to help with it, too. We have a pasta machine we purchased and absolutely love. It’s hand-cranked and easy to set up wherever you’d like to use it – we just mount ours to the dining table – and it comes with an attachment that lets you cut the pasta, too. I would highly recommend buying one if you think you’ll make pasta more than a couple of times (you will, by the way – it’s addicting!).
Here’s what our pasta machine looks like – and you’ll also get a glimpse of our sweet yellow lab/golden retriever, Sally. She likes to hang around under the table when we make pasta because she knows we’ll inevitably drop a piece here or there. Smart dog.
Making pasta from scratch is really fun to do with friends, too – we make the dough ahead of time and then when friends come over we do the rolling and cutting with them. Fresh pasta cooks really quickly, so we’ll just have the sides, sauce (if we’re using any), and bread all taken care of ahead of time, and then once our group finishes the pasta we can get to cooking it – and eating it – almost immediately.