If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!
I made this recipe to take to my daughter's family in MN. Her taste is similar to mine. Her children and husband aren't keen on green. My son-in-law had a no, thank you portion...then a larger portion. My daughter e-mailed the next day about how wonderful the basil fettuccine was, ending with DH taking the remainder for his lunch at work. This is one fabulous recipe. I finished the gardening season by making 8 balls of basil pasta dough and freezing them to use later. UPDATE: Feb 5, 2007 Temp yesterday was 2 deg below zero. I made basil pasta using the dough I had made and previously frozen. I used egg substitute at that time in preparation for freezing. Not sure if that was necessary, but it gave me a comfort level I liked. What was great pasta before was unbelievably fantastic with boiled shrimp added to the dish. I have a saying that I have used for many years, and it applies here. "It doesn't get any better than this!" - 16 Oct 2006 (Review from Allrecipes USA and Canada)
My first attempt at homemade pasta and it was great! It's nice to think you can have dinner with just a few very simple ingredients. I served this with sauteed tomatoes and garlic per another reviewer and it had great plate appeal and was loved by all the kids. Also I don't have a pasta machine - I just rolled it out until it was quite thin, sliced it thickly as for fettucine and let it dry. I also only let it rest in the fridge for 45 minutes so I'm not sure what the extended time would do overall for the finished product. This definitely gives me more confidence to try other hand made pasta recipes. - 27 Aug 2006 (Review from Allrecipes USA and Canada)
Fantastic, fantastic recipe. We ended up having three sauces: A garlic butter, a homemade pesto, and a tomato/basil. This pasta was so delicious we ended up liking the butter best, it was the one that allowed the taste of it to come through the most. Thanks! - 14 Aug 2004 (Review from Allrecipes USA and Canada)