Recipe developed by chef Missy Hui for the 2019 Royal Agricultural Winter Fair Burnbrae Culinary Academy. Nothing beats fresh pasta with basil. Simple perfection.


Pasta: In a large mixing bowl, use a fork to combine the semolina and the all-purpose flour. Once the flours are combined, make a small well in the centre of the mixture.

In a small bowl, crack open the eggs. Add olive oil and mix well until combined completely. Pour the egg mixture into the well in the flour and using a fork, work gently in a circular motion to incorporate them together.

Once dough has started to form, keeping the dough in the bowl, switch to working by hand and knead it until it is smooth. If sticky, use extra flour to dust hands and inside of bowl.

Transfer the dough to a lightly floured surface and begin to roll it out. Roll out dough to approximately ⅛-inch (3 mm) thick. Once dough is rolled out, cut lengthwise into ½-inch (1 cm) strips (this will create a fettuccine type noodle).

Fill a large pot just over half way with water, add ½ tsp of salt. Bring to a boil.

Meanwhile, heat prepared tomato sauce in a medium sauce pan over med-low heat. Once sauce has been preheated, add cooked pasta and butter. Mix until butter has melted. Once boiling, add pasta and cook for 3-5 minutes, or until desired doneness has been reached. Drain pasta.

Add salt and pepper if desired. Plate pasta and enjoy with basil and grated parmesan cheese. All-purpose flour can be substituted for Semolina.

Brought to you by: Egg Farmers of Ontario