Basil Pasta with Tomatoes and Feta
FOR THE PASTA: 1 1/2 cups packed fresh basil leaves 1 small clove garlic -- chopped 2 eggs -- beaten 1/2 teaspoon olive oil 1 1/2 cups unbleached flour Pinch of salt FOR THE SAUCE:...
Ingredients
- 1small clove garlic -- chopped
- 2eggs -- beaten
- 1/2teaspoonolive oil
- 11/2 cups unbleached flour
- 3tomatoes, skinned -- and chopped
- 1/3cupdry vermouth
- 6ouncecrumbled feta cheese
Directions
- 1
FOR THE PASTA: 1 1/2 cups packed fresh basil leaves 1 small clove garlic -- chopped 2 eggs -- beaten 1/2 teaspoon olive oil 1 1/2 cups unble
- 2
Add the eggs and the oil, and process to blend
- 3
Add the flour and the salt and process until a ball of dough forms in the center of the processor
- 4
It should be very stiff
- 5
If it is too gummy, process with a bit more flour
- 6
If it's too dry, add a drop of water
- 7
Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes
- 8
Roll the pasta to 1/8-inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine