|Basil leaves||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Water||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Olive oil||2 Teaspoon|
Place basil in a food processor; cover and process until finely chopped.
Add flour; process until blended.
Add eggs, water and oil.
Process for 15-20 seconds or until dough forms a ball.
Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes.
Cover and let rest for 30 minutes.
Divide into fourths.
On a floured surface, roll each portion of the dough to 1/16-inch thickness.
Roll up jelly-roll style and cut into 1/4-inch slices.
Separate and unroll the slices.
Hang the noodles to dry or let stand on a clean towel for 1 hour.
Cook noodles in boiling salted water for 4-5 minutes or until tender; drain.