Basil pasta dough

Ingredients for 4 servings:

• 25 g basil leaves, fresh
• 350 g flour or 175 g flour and 175 g durum wheat semolina
• 3 eggs, size L
• 1 tbsp olive oil
• 1 tsp, leveled salt

Instructions

Working time approx. 40 minutes; Rest time approx. 1 day 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 day 1 hour 44 minutes

Finely blend the basil leaves with the eggs, salt, and olive oil. If using flour and durum wheat semolina, mix both. Add the egg-basil mixture to the flour and knead for about 10 minutes until an elastic dough forms. Form the dough into a ball, wrap it in cling film, and let it rest at room temperature for about 60 minutes. After the resting time, divide the dough into 3-4 portions. Using a pasta machine, roll out the dough to the desired thickness (I prefer setting 3). Then let it dry briefly and cut into the desired pasta shape. Hang the pasta up to dry. Cook the pasta in boiling salted water for about 3-4 minutes until al dente.