This pasta is an equally delicious vehicle for simple butter sauces, marinaras, and vegetable medleys. If you want the most intense basil-garlic experience of your life, top it with pesto! Enjoy.

Ingredients

2 cups white flour

2 cups semolina flour

1/2 teaspoon salt

8 large eggs

2 tablespoons olive oil

5 garlic cloves, chopped very finely

2/3 cup fresh basil, chopped

Instructions

1. Combine the white flour and the semolina flour in the bowl of an electric mixer.
2. Crack eggs into a blender and add the garlic. Liquify briefly.
3. With the mixer on medium low speed, pour in the egg/garlic liquid. Add olive oil and continue to mix until the dough looks homogenous.
4. Add the basil and mix on medium speed for 10 minutes, or until the dough is smooth and no longer sticks to the side of the bowl. Add additional white flour one tablespoon at a time if the dough is too sticky.
5. Cover bowl with a wet tea towel and let rest for 30 minutes.
6. Run 1/3 cup portions of dough through a pasta machine or roll them out until they are less than 1/8 inch thick. Let dry on a floured countertop for 10 minutes, and then run the sheets through the cutting rollers of your pasta machine. If you are making pasta without a machine, roll into a log and cut into slices.
7. If you would like to dry your pasta, carefully untangle your raw noodles and hang them on a clothes rack. Alternatively, cook it fresh! Dried pasta takes anywhere from 6-10 minutes to cook in boiling water, while fresh pasta takes around 3 minutes.
8. Serve with your favorite topping. Pictured below is olive oil, carmelized peppers, sun dried tomatoes, and parmesan, with a basil garnish.

Recipe adapted from frugalnovice.com