Shapes: 100g fresh basil leaves and tender stems 120 mL (1/2 cup) tepid water, plus more as needed 400g semola rimacinata or semolina flour
Blanch the basil until wilted and bright green, about 20 seconds. Immediately drain and run the basil under cold water to stop the cooking. Alternatively, you can submerge the basil in ice water and then drain it).
Blend the basil and water together until pureed smooth. Weigh out 210 grams of the puree and make the dough with it.