I’ve wanted to make fettuccine for a few weeks and had been thinking about lemon garlic basil fettuccine. Perfect – now I could use up the last of my basil in the garden and satisfy my pasta making obsession at the same time. This is one of the best fettuccine noodles I have ever tasted! Each bite was a taste sensation bursting with fresh lemon and a subtle hint of garlic and basil.
Lemon Garlic Basil Fettuccine
- 2-1/4 cups flour
- Dash of Salt
- 3 eggs
- 2 Tablespoons Olive Oil
- 3-4 Tablespoons water
- 3 cloves garlic peeled
- Zest from 1 lemon
- ¼ Cup basil
Combine flour and salt in mixing bowl. Make a well in the middle of the flour. In a food processor chop garlic and basil.
Combine eggs, olive oil, water, garlic, lemon zest and basil and whisk. Add to the middle well of flour.
Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.
Run through the pasta press several times to desired thickness.
Cut into fettuccine noodles.
Be prepared to taste the best fettuccine you ever had! Enjoy!