Whole wheat basil pasta

Ingredients for 4 servings:

• 500 g Flour (whole grain spelled flour)
• 2 eggs
• 2 tbsp oil (I prefer the oil brine from the sun-dried tomatoes)
• ½ cup water, lukewarm
• 2 pinches of salt
• 1 bunch of basil
• Pepper, freshly ground
• Flour , for the work surface

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash and finely chop the basil. Sift the flour into a bowl or onto the work surface. Make a well in the center. Add the eggs, salt, pepper, tomato oil, and water to the well. Knead everything into a smooth dough. If the dough is too dry, add a little water or oil. Then knead in the chopped basil so it is evenly distributed. Brush the outside of the dough ball with a little oil to prevent it from drying out, then wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. Roll out the dough on a floured surface until it reaches the desired thickness for the pasta. Carefully roll the dough up towards the short side (make sure the dough is well floured and that it doesn’t stick together). Then cut fine rolls. Unroll and cook in boiling salted water for about 3 minutes, or hang to dry. (This can also be done with a pasta machine.) The fresh pasta goes well with a light tomato sauce or, as the pasta is almost self-sufficient, with fresh Parmesan cheese. It’s also perfect for lasagna sheets.