At my husband's request, I cut the basil by half. As it turned out, it was the right amount for us because it complimented the ground meat marinara we used on it. I would likely use the full amount of basil had I simply drizzled it with olive oil. The filling was creamy smooth and held together very well when placed on the dough for stamping.
Thanks for the recipe. It is my new go to.Read More
This was tasty and we made the pasta with friends as something fun to do before dinner. The pasta is very good, we used semolina flour. The amount of time it takes is why I give it 3 stars, seems like a lot of work for something that you can buy from the store. But it's something I'll make again, I think I'll make a double batch and freeze half of it.Read More