Basil Pasta

Ingredients

    * 3/4 cup chopped fresh basil
    * 187g all-purpose flour
    * 1 egg
    * 1 teaspoon olive oil
    * 2 tablespoons water
    * 2 1/2 tablespoons all-purpose flour

Directions

   1. Using a food processor, process basil leaves until chopped very fine. Add 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 cling film 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. Cut into any shape that you fancy.

                                       4. Allow pasta to dry for one hour prior to cooking.
                                      5. Cook in a large pot of boiling water until al dente.
                This should take only 3 to 5 minutes, depending on the thickness of the pasta.

For my ravioli I cut some bacon into tiny pieces and fried it until it was cooked and crispy and then I let it cool and added some grated cheddar to make a filling.

This recipe probably makes enough pasta for 6 people.
I rolled and shaped my pasta by hand and it took a long time - an hour and a half to be exact.