If you are making basil flavored green pasta, grind the basil leaves - cleaned and dried - together with the flours.

Place the flours in the mixer bowl with the kneading hook on, or on a working surface, if you are going to work the dough with your hands.

Believe me: it is healing.

Add salt and water - one tiny tablespoon at the time.

Work the dough and add water until you get a smooth and elastic ball, it could take you up to 10 minutes (of manual work).

If you are using the mixer, after the dough gets together and a ball forms around the hook, you will need at least a few minutes of extra handwork.

Wrap the dough ball in plastic or a kitchen cloth, and let it rest for at least 30 minutes.

Divide the dough into 2-4 equal parts. Flour the working surface and sprinkle some more flour over the dough.

Roll out each piece, working from the center outwards, as thin as you can, to get a rectangular shape.

If you are using a pasta machine, start with the wider aperture, if the dough brakes, fold it and pass it through the machine again. 

Gradually decrease the width, I usually stop at 7, consider that my machine has 9 sizes.

Use a pasta cutter or a pasta machine to cut out long strings of pasta - these are fettuccine/tagliatelle.

Place the strings of pasta on a floured sheet until ready to cook.

Bring a big pot of water (4 cups of water for every serving of pasta) to a boil and add 1 teaspoons of salt every 4 cups of water, more or less. 

Homemade pasta cooking time is variable, around 4 minutes, but stay there and wait: when it comes to the surface, it should be ready.

Anyway, taste it and cook it to your taste.