We've been making pasta for some time now, its so much better and we love it.
I've been searching via Google but trying to get some insight to get the basil flavor directly into the pasta itself. i.e. green pasta
Does anyone have experience with this?
Our pasta recipe is simple, 1 cup AP flour, 1 cup Semolina, two eggs, tsp salt, touch of olive oil and water to the right consistency.