Fettuccine with basil

Fettuccine al basilico by Greenomic Delikatessen, herbal green

Fettuccine al basilico by Greenomic Delikatessen are green ribbons made from durum wheat semolina, with basil, spinach, and lemon juice worked into the dough. The color comes from the garden, and the herbal hue remains even on the plate. They pair perfectly with light meat, fish, and light sauces.

Fettuccine al basilico are the green ribbons from the Good Hair Day range, which Greenomic Delikatessen has extruded through bronze dies in Italy. Two hundred and fifty grams are enough for two to three plates, and the lemon juice in the dough adds a bright touch to the green.

Green from the garden, light in taste

When dry, the ribbons have a muted gray-green color that becomes more vibrant when cooked and stands out immediately on a white plate. The shade comes from basil and spinach that are ground into the dough, which is why it remains matte rather than neon.

On the palate, you first taste the wheat, followed by a subtle herbal note that is more reminiscent of a garden after the rain than a pesto. The lemon keeps everything lively and ensures that the green element does not feel heavy.

Because the flavor remains so understated, these ribbons demand a sauce that leaves them room to breathe. Heavy ragouts would mask the herbal tone, whereas butter, oil, and a little cheese bring it exactly where it belongs.

Pairs with poultry, fish, and a light lemon sauce

A light sauce of cream, grated lemon zest, and a spoonful of pasta water is the quickest path to a well-rounded dish. Tender poultry, a zander fillet, or a few seared prawns sit well alongside them without interfering with the herbal note.

Dried ribbons cook faster than you might think, so taste them early and don't drain them just by guesswork. Plenty of salted water keeps the ribbons separate so they don't tangle in the pot.

A spoonful of pesto from Greenomic Delikatessen brings the green flavors even further to the fore, while a drizzle of olive oil and toasted pine nuts add texture. Mixed cold with tomato, mozzarella, and basil, they are ready for the buffet the next day.

Fettuccia means narrow ribbon

The name comes from "fettuccia," meaning narrow ribbon, and describes exactly what is inside the box. In Rome, the ribbons are called this; in Emilia, the slightly wider relative is called tagliatelle, cut from the same rolled-out dough.

Colored doughs have been a part of festive court cuisine in Italy since the sixteenth century. Spinach was the obvious plant choice from the start because its green color withstands cooking.

Basil adds an aroma that a pure spinach ribbon would lack, and Greenomic Delikatessen has both added to the dough together. The lemon juice stands by as the third ingredient, keeping the green side bright and fresh.

A summer plate that still looks great cold

On warm evenings, these ribbons belong on the terrace, served with a bit of grated zest, good oil, and grilled vegetables. Because they neither stick together nor lose their color when cold, the bowl can be prepared in the afternoon. A few basil leaves added just before serving are all you need.

The remaining varieties can be found in the Good Hair Day Pasta range by Greenomic Delikatessen, and you can find what else brings color to the pasta in the flavored pasta section at nur Gutes.