Today, is all about a homemade pasta recipe that is absolutely delightful. It all started from my desire to do something different with the basil bush growing in my yard, other than making pesto, of course.

So, I thought of the wonderful Caprese salad and decided to transform it into a pasta recipe, where basil could be the star. Let’s see how it turned out!

Fresh Basil Pasta with Caprese-Inspired Sauce

• Blanch 35g of fresh basil leaves for 10-15 seconds.

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• Then immediately place them in ice water.
• Blend the basil with 3 whole eggs and 2 yolks to make a paste.

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• Add the paste to a mixer with 2 tablespoons of oil, around 300g of flour, and 50g of semolina.
• Combine until you get a nice and compact dough.

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• Wrap the dough in plastic wrap and refrigerate it for at least one hour.
• Once ready, remove the dough from the fridge, dust it with flour, and cut it in half. I like to roll it a bit with a rolling pin before feeding it into the pasta machine as it improves its texture.
• Take one piece of dough, lightly roll it with the pin, and dust it generously with flour. Feed it through the pasta machine at setting 1, fold it, dust it with semolina, and pass it through setting 1 again.

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• Dust it with semolina again and continue through settings 2, 3, and 4, each time dusting with semolina. I don’t go beyond setting 4 because I prefer my dough to be a bit thicker and with texture, but this is a matter of preference.
• Once the pasta is rolled, cut it into rustic, irregular strips. Dust the strips with semolina and place them on a pasta drying rack. If you don’t have a rack, place them on parchment paper, turning them every 20-30 minutes to avoid them getting damp. Repeat with the remaining dough. Allow the pasta to dry for at least 2-3 hours.

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• If you find that one batch of dough is enough, you can freeze the other half for later.
• When you’re ready to eat, start preparing the sauce. In a deep pan or wok, heat 3-4 tablespoons of olive oil and sauté 2-3 finely sliced garlic cloves over low heat to avoid burning them. Add 500g of whole cherry tomatoes and salt, cooking them for 2-3 minutes until softened, then gently crush them with the back of a spoon. Continue cooking for another 2-3 minutes on low heat, then remove from heat.
• Boil a large pot of salted water. When the water boils, cook the pasta for 2-3 minutes. Reheat the tomato sauce and transfer the cooked pasta directly to the sauce. Stir well, add a ladle of the pasta cooking water, and quickly mix to form an emulsion. Drizzle in an extra tablespoon of olive oil, stir, and remove from heat.

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• Serve the pasta with the sauce, tear some fresh mozzarella over the top.

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• Garnish with a bit of fresh basil, a drizzle of olive oil, and maybe some extra fresh chili for a spicy kick.

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• As a note, this recipe makes 4 servings. If you want to use just half of the dough, reduce the tomatoes to half as well.

The Caprese Concept

You probably already know this, but I will tell you nevertheless. The Caprese salad originates from Italy and is a simple dish featuring tomatoes, mozzarella, and basil, representing the colors of the Italian flag. Its simplicity is key, allowing each ingredient to shine.

So, as I said at the beginning, this dish inspired me to transform it into a mozzarella pasta recipe, with basil being the central flavor, creating a vibrant dish that echoes the freshness of Caprese.

The ingredients chosen for this dish go so well together because they balance each other perfectly. The basil leaves bring an aromatic sweetness, fresh mozzarella provides a creamy texture, and the tomatoes add a bright acidity.

Furthermore, the combination of these elements is not only delicious but also nutritious. The basil benefits include being a rich source of antioxidants and anti-inflammatory compounds, while mozzarella nutrition contributes protein, calcium, and essential fats to the dish. This makes the recipe both indulgent and healthy.

Frequently Asked Questions

Here are some common questions people often have about mozzarella and its uses.

Q: Is mozzarella cheese fattening?

A: Mozzarella is relatively low in calories compared to other cheeses, with around 85 calories per ounce. However, it does contain fats, so it's best to consume it in moderation.

Q: Can mozzarella cheese be frozen?

A: Yes, you can freeze mozzarella cheese. It may affect its texture slightly, but it's fine for cooking purposes after thawing.

Q: Can mozzarella cheese go bad?

A: Yes, mozzarella can spoil. Fresh mozzarella has a short shelf life and should be consumed within a few days once opened, but packaged mozzarella can last longer if stored correctly.

Q: How is mozzarella made?

A: Mozzarella is traditionally made from buffalo milk, though cow’s milk is commonly used. The curds are heated and stretched to give mozzarella its characteristic texture.

Q: Can you eat mozzarella when pregnant?

A: Yes, pregnant women can safely eat mozzarella as long as it is made from pasteurized milk. Always check the label to ensure it’s pasteurized.

Q: What if I don't have a pasta machine?

A: If you don’t have a pasta machine or simply don’t want to play with dough, you can likely find some basil pasta at your grocery store. While it won’t be the same, it will give you a sense of just how delicious this dish is.

Conclusion

I hope you'll give this dish a try and when you do, don’t forget to tag us! The full video of the recipe is available on YouTube, so check it out and don’t forget to like and subscribe for more fresh mozzarella pasta recipes!

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