Basil Fettuccini Pasta and Cream Sauce

1. 1

   In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.

2. 2

   Blanch the basil in boiling water.

3. 3

   Remove from the water and shock in an ice bath.

4. 4

   Chop roughly and knead into the dough.

5. 5

   On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.

6. 6

   Use a pasta machine to roll out pasta and cut fettuccini noodles.

7. 7

   In a small saucepan, add the white wine and garlic and reduce by half.

8. 8

   Add cream and cook until slightly thickened.

9. 9

   Adjust consistency by adding more cream or reducing longer.

10. 10

    Season with white pepper and salt.

11. 11

    Add pasta to boiling, salted water and cook 3 to 5 minutes or until done.

12. 12

    Drain.

13. 13

    Toss with the Cream Sauce.

14. 14

    The sauce should barely coat the noodles.

* Per serving · 4 servings · Values may vary.