Can you hear it?? Can you hear the people jumping for joy and singing in the streets, “The basil is growing again! The fresh herbs are back!!”
Put those dried herbs back in the pantry until next winter. This dish is a celebration of how delicious simple cooking can be. I picked up this easy homemade pasta recipe here, and doubled it since I’m cooking for a class pot-luck picnic tomorrow. This is a really easy recipe, but if you’re like me and don’t have a pasta machine, it’s also time-consuming. But! My kitchen was filled with drying basil fettuccine and it never smelled so good in here!
I really hope you take the time to try this recipe, or even just the “sauce.” I can’t think of a better meal to celebrate the beginning of warm weather.
Basil Fettuccine with Brown Butter and Chives:
- Large food processor, heavy rolling pin, large cutting board, measuring spoons, dry measuring cup, knife, cheese grater, small bowl, pasta drying rack (or I used 4-5 cleaned wire clothes hangers), 1 plastic gallon bag, spatula, pizza cutter, large pot, strainer, medium saute pan
For the Pasta:
- 2 large bunches of basil (about 2 cups before chopping)
- 3 cups AP flour + more for dusting
- 2 eggs
- 2 tsp evoo + a little more
- 4 Tbsp water
For the sauce:
- 1/3 cup butter (yes, homemade is better!)
- 1 bunch chives, chopped
- 1 clove garlic, finely chopped
- 3-4 Tbsp grated Parmesan cheese
- Kosher salt and ground black pepper to taste
- Pulse the basil in the food processor until it’s finely chopped. Add in the AP flour, and give it 2-3 pulses to make sure it’s well incorporated. Scrape down the sides of the food processor as needed.
- Add the eggs, evoo, and water. Give the dough a good pulse until everything is well mixed together. The dough will look like tiny crumbles, but should still look somewhat moist (like when you take it out and squeeze it together, you know it’ll stick together to make a dough ball). If it’s on the dry side, add another 1/2 Tbsp of water and drizzle of evoo and give it another pulse until you’re more confident.
- Drizzle some evoo into a gallon zip bag and mix it around to coat the inside of the bag. Put the dough in the bag, and try to squeeze the air out before letting the dough chill in the fridge for 2 hours (you can wrap with plastic wrap instead if you have some on hand).
- After the dough has chilled, cut the dough in half and keep dividing it until you have 12 equal portions. If you have a pasta machine, then get to it! Otherwise, lightly flour a large cutting board and roll out the pasta until its your desired thickness. Cut with a pizza cutter into long strips, and hang the pasta dry for an hour.
- In the meantime, chop up your garlic and chives and put them in the small bowl. Top with the grated parm and a big pinch of salt and pepper. Set aside.
- Bring a large pot of salted water to a boil. While you’re waiting for that, brown your butter in the medium saute pan. For what to look for when browning butter, see step 6 of this pizza sauce recipe. Once the butter is browned, set it aside until your pasta is done cooking. This fresh pasta should only need to boil about 1-5 mins (depending on thickness and taste preference), so taste test for desired doneness!
- Add the cooked pasta to the saute pan with the browned butter, making sure the hot pasta is well coated. Move to the serving bowl. Top the buttered pasta with a generous sprinkling of the raw garlic, chive, and parm mixture.