![\"PastaIngred\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/PastaIngred.jpg?resize=500%2C375&ssl=1\")
Flour, semolina, basil, and eggs.<\/p><\/div>\n
1.\u00a0Combine the ingredients in a food processor, let machine run until a ball is formed. Continue to run for an additional 60 seconds. Knead dough with the palm of your hand for several minutes.\u00a0<\/span><\/p>\n![\"PastaDough\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/PastaDough.jpg?resize=500%2C375&ssl=1\")
The dough.<\/p><\/div>\n
2. Wrap the dough in plastic wrap and let it rest for an hour.<\/p>\n
3.\u00a0Cut the dough into 8 pieces and flatten into a rectangle. With the pasta machine set to the widest setting, pass the dough through, fold in half, and pass it through again.\u00a0Turn the machine\u2019s knob to the next narrowest setting, fold dough in half and pass through twice more. Repeat on the lower settings until you\u2019ve reached your desired thickness. Cut the pasta sheets into fettucine and\u00a0dust\u00a0with semolina to keep it from sticking.<\/span><\/p>\n![\"BasilFettucine\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/BasilFettucine.jpg?resize=500%2C415&ssl=1\")
Basil flecked fettucine!<\/p><\/div>\n
4. At this point, if you’re not going to cook it right away – freeze it. Fresh pasta cooks in about 3 to 5 minutes, depending on thickness – keep an eye on it to avoid overcooking.<\/p>\n
5. While the pasta was cooking, I heated up some olive oil in a saute pan, added three cloves of minced garlic, stirring it to keep it from burning. When the pasta was cooked, I drained it, and tossed it in the pan with the garlic, added some toasted breadcrumbs, salt and freshly ground pepper. At the table, we grated locatelli cheese on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
Now that the weather has cooled down a bit, and because I have a lot of basil in the backyard, I decided it was time to pull out the pasta machine. Since I’m relatively new\u00a0to\u00a0making pasta – I winged it. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[1238,4],"tags":[],"class_list":["post-17268","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","category-news"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-4uw","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":9622,"url":"https:\/\/willceau.com\/news\/2012\/09\/12\/asparagus-pesto-pizza\/","url_meta":{"origin":17268,"position":0},"title":"Asparagus Pesto Pizza","author":"Tina Garceau","date":"September 12, 2012","format":false,"excerpt":"I'm having a hard time keeping up with the basil in my backyard - it's growing like crazy! I decided to use some to make asparagus pesto pizza for dinner last night. This pesto is versatile - it's good spread on grilled chicken or as a dressing for a pasta\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/willceau.com\/news\/category\/food\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/09\/PestoBowl1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":23366,"url":"https:\/\/willceau.com\/news\/2018\/03\/05\/tortellini-with-pesto-cream-sauce\/","url_meta":{"origin":17268,"position":1},"title":"Tortellini with Pesto Cream Sauce","author":"Tina Garceau","date":"March 5, 2018","format":false,"excerpt":"It's been a wallop of a week heading into March - it was snowing sideways on Friday, with winds that were powerful enough to take down trees in our neighborhood. While we enjoyed some mild weather in February, it's back to heavy coats and mittens. sigh. Arctic temperatures call for\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2018\/03\/CheeseTortellini.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":22337,"url":"https:\/\/willceau.com\/news\/2017\/06\/05\/fettuccine-with-mushrooms-asparagus-and-sun-dried-tomatoes\/","url_meta":{"origin":17268,"position":2},"title":"Fettuccine with Mushrooms, Asparagus, and Sun-Dried Tomatoes","author":"Tina Garceau","date":"June 5, 2017","format":false,"excerpt":"It's been a while since I've made pasta with my Imperia pasta maker.\u00a0I call it a pasta maker rather than a machine because it's powered by a hand crank. It's a real workout-skip-the-gym thing. Anyway, paired with thin spring asparagus, mushrooms, and sun-dried tomatoes (thanks Bebe!), a little bit of\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2017\/06\/FettAspMush.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":38962,"url":"https:\/\/willceau.com\/news\/2022\/09\/19\/potato-pizza-with-asparagus-pesto\/","url_meta":{"origin":17268,"position":3},"title":"Potato Pizza with Asparagus Pesto","author":"Tina Garceau","date":"September 19, 2022","format":false,"excerpt":"\u00a0 When you're ready to switch from your usual pepperoni and mushroom, this new potato pizza with asparagus pesto is a game changer. The pesto can be made ahead of time, any that's leftover may be tossed with pasta, spread on a sandwich, or brushed on chicken or fish. It\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/09\/PPPizza.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":36538,"url":"https:\/\/willceau.com\/news\/2021\/09\/20\/penne-with-baked-cherry-tomato-sauce\/","url_meta":{"origin":17268,"position":4},"title":"Penne with Baked Cherry Tomato Sauce","author":"Tina Garceau","date":"September 20, 2021","format":false,"excerpt":"This is a meatless, wonderfully flavorful pasta that's easy to throw together on a weeknight. Roast panko topped cherry tomatoes, drizzle with olive oil, and mash with a fork. Add pasta and serve - simple! 5 tablespoons olive oil 1 1\/2 pound ripe cherry tomatoes, halved 1\/2 cup panko Italian\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/09\/Penne.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":35623,"url":"https:\/\/willceau.com\/news\/2021\/02\/09\/pasta-e-fagioli\/","url_meta":{"origin":17268,"position":5},"title":"Pasta e Fagioli","author":"Tina Garceau","date":"February 9, 2021","format":false,"excerpt":"Soup is always a terrific comfort food to make for dinner when it's snowing. Sunday was no exception - a tomato broth with ham , cannellini beans, pasta, and garlic is just what the doctor ordered! It makes 6 servings. 3 tablespoons olive oil 1 slice pancetta or ham, finely\u2026","rel":"","context":"In "Lovin' from the Oven"","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/02\/PastaF.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/02\/PastaF.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2021\/02\/PastaF.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/17268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=17268"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/17268\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=17268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=17268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=17268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"BasilFettEntree\"](\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2014\/09\/BasilFettEntree.jpg?resize=640%2C480&ssl=1\")
<\/p>\n