Posted by: Jonjon | January 25, 2009

Dough – Fettucini – A farewell to basil fettucini 8/10 but I don’t like basil taste in fettucini.





Dough – Fettucini – A farewell to basil fettucini 8/10 but I don’t like basil taste in fettucini.

http://allrecipes.com/Recipe/A-Farewell-to-Basil-Fettuccine/Detail.aspx
INGREDIENTS (Nutrition)
• 1/4 cup and 2 tablespoons chopped fresh basil 15g 9%
• 3/4 cup all-purpose flour 95g 58%
• 1/2 egg 25g 15%
• 1/2 teaspoon olive oil 3ml 1%
• 1 tablespoon water 15ml 9%
• 1 tablespoon and 3/4 teaspoon all-purpose flour 10g 6%

Total 163g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 2 servings.
1. Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
2. Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
3. Allow pasta to dry for one hour prior to cooking.
4. Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.
Apparently Fresh Pasta only takes 2 -3 minutes to cook, and can be sprinkled with cornmeal to prevent sticking on a cookie sheet.

Conclusion
I followed the directions, and only kneaded for like 2 minutes. Umm, the recipe was perfect. However, I wasn’t crazy about the taste. The basil flavor was quite pronounced, however it was perfectly balanced. I did some variations, using different thickness for the noodles. Suprisingly , the thinnest spaghetti and fettucini tasted quite chewy as though the dough had been kneaded for quite a while, even though virtually no kneading had been done. So it was a chewy pasta, with basil taste. The thinner you make the noodles, the more basil flavor you get. I put the basil in the food processor, but my blades weren’t slicing through, so I put some water and it worked perfectly. At the same time..hmm..I put some water by accident into the machine and it started smoking as if the motor was about to short circuit. Was quite a scary experience. Took about 2-3 minutes for the noodles to get done.

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