Basil Noodles

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Basil Noodles
Prep Time
30 min
Cook Time
5 min
8 servings
Recipe by: Taste of Home Magazine

This recipe is our favorite use for our summer crop of basil. We even grown a monster leaf variety of basil just to create this pasta.—Janine M Colasurdo, Chesapeake, Virginia


  • 1-1/4 cups fresh basil leaves
  • 3 cups all-purpose flour
  • 3 Eggland’s Best Eggs (large)
  • 1/4 cup plus 1 tablespoon water
  • 2 teaspoons olive oil


Serving Size
1 serving
3 g
  Saturated Fat
2 g
66 mg
24 mg
36 g
Dietary Fiber
1 g
7 g

Place basil in a food processor; cover and process until finely chopped.

Add flour and process until blended.

Add in the eggs, water and oil. Process for 15-20 seconds or until dough forms a ball.

Turn onto a floured surface and knead until smooth and elastic (about 8-10 minutes).

Cover and let rest for 30 minutes. Then divide into fourths.

On a floured surface, roll each portion of dough to 1/16-in. thickness.

Roll up jelly-roll style and cut into 1/4-in. slices.

Separate and unroll the slices.

Hang to dry or let stand on a clean towel for 1 hour.

Cook noodles in boiling salted water for 4-5 minutes or until tender; drain.

Filed Under: Main Course, Side Dish, Low Fat

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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