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Categories:
basil fresh garlic eggs olive oil flour salt garlic olive oil tomatoes vermouth dry cayenne pepper salt basil Feta cheese
Viewed: 40 - Published at: 3 years agoIngredients
- 1 1/2 cups basil fresh
- 1 clove garlic chopped
- 2 large eggs beaten
- 1/2 teaspoon olive oil
- 1 1/2 cups flour, unbleached all-purpose
- 1 pinch salt
- 1 clove garlic split
- 1 tablespoon olive oil
- 3 each tomatoes skinned, and chopped
- 13 cup vermouth dry
- 1 pinch cayenne pepper
- 1 x salt and black pepper to taste
- 2 tablespoons basil fresh, chopped
- 6 ounces feta cheese crumbled
Method
- To make the pasta, puree the basil with the garlic in a food processor.
- Add the eggs and the oil, and process to blend.
- Add the flour and the salt and process until a ball of dough forms in the center of the processor.
- It should be very stiff.
- If it is too gummy, process with a bit more flour.
- If it's too dry, add a drop of water.
- Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.
- Roll the pasta to 18 inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.
- Bring a large pot of salted water to a vigorous boil while you prepare the sauce.
- For the sauce, saute the garlic in olive oil over high heat for 30 seconds.
- Add the tomatoes and vermouth, boil until the alcohol has evaporated.
- Season to taste with cayenne, salt and pepper.
- Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.
- Remove the garlic from the sauce.
- Boil the pasta for 2 minutes in the pot of water.
- Drain well.
- Add to the hot sauce and toss with the feta cheese.
