| | Directions |
- Melt the butter, cool it off. Whisk the eggs and butter, then add lemon basil and flour.
- Knead the dough for 10-15 minutes. Split your dough into two parts. Cover the table surface where you will roll out your dough with some flour. Using a dough roller, roll out a thin layer of dough (don't forget to cover the table surface with flour before rolling out your dough layer.) Fold your thin sheet of dough 3-4 times into a roll (remember you should have enough flour inside the roll so that your pasta wouldn't stick.)
- Cut your dough into the thin pasta strips. Aerate your pasta. Give it some air!
- Repeat with the second half of dough (don't forget, the dough layer for your pasta should be thin.)
- Shred your carrot and finely chop the onion. Press the clove of garlic. Mix the meats with the carrot and onion; add the pinch of salt and black pepper.
- Preheat the frying pan at medium heat. Add oil and the mixture of meat and veggies. Fry the meat for 5-10 minutes, stirring occasionally.
- Tip: You can also add the red bell pepper to you meat, it will be more flavorful.
- Set the 3-4 quart pan half full of water. When the water starts boiling, add a pinch of salt and boil your pasta for 3-5 minutes.
- When pasta is soft, drain the water and add your pasta to the frying pan with meat and veggies. Stir your pasta very well so that it mixes with meat and all the juices.
- Add herbs: lemon basil, Italian seasoning!
- Your pasta is ready!
- Enjoy!
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Prep Time: 2 hours
Cook Time: 30 minutes
Servings: 6
|  | | Ingredients | | - | | 2 eggs |
| - | | 1/3 butter,melted |
| - | | 1 cup flour |
| - | | 1/3 cup lemon basil finely chopped |
| - | | 1/3 pound minced pork meat |
| - | | 1/3 pound minced beef meat |
| - | | 1 carrot |
| - | | 1/2 white onion |
| - | | pinch salt |
| - | | pinch black pepper |
| - | | 1 clove garlic |
| - | | 2 tablespoons cooking oil |
| - | | 1/3 cup basil, lemon basil |
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