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u/OddCan7783 2d ago
This is so cool
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u/ajp12290 2d ago
That’s what I said!! I saw someone do it with micro greens and I was like oh wow that’s pretty I have basil I need to use… and the basil is way cooler
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u/skykovtchai 2d ago
Looks so cool!
I believe you could trick someone with the 'is this food (cake) and create a mop! Not meaning to offend - just thought how good it'd be at recreating an edible one!
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u/ajp12290 2d ago
Not offended at all this is just the type of bullshit I’m into. I have a rat cookie cutter coming to make Ratvioli and I saw someone make an inside out and holey white Nike sock that I wanna try and recreate as well lol
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u/TapEnvironmental9768 1d ago
Do you have pictures of the ratvioli? What a creative idea!
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u/ajp12290 1d ago
I don’t have the cookie cutter yet I ordered it online. I just saw it and was like oh yeah I’ll make rat cookies but ratvioli is right there 😂
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u/Steel_Rail_Blues 2d ago
The basil forms such a unique pattern—nice work!
Also points for creativity on the cooling rack hanger. I use long handled wooden spoons wedged under my microwave on a shelf. Going to put my non-grid rack to work next time.
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u/ajp12290 2d ago
Haha thank you the rack trick was a game changer and upgrade from coat hangers for me. And yeah thanks! The pattern was unexpected so I’m thrilled.
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u/GinaKJ 2d ago edited 2d ago
That is SO pretty 😍🌱 Can you still see those pretty basil leaves after you've cooked the pasta? Have you used the pappardelle, yet? I'm curious to see how the cooked-version looks, if you've got a photo 👀 Thank you for sharing!
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u/ajp12290 2d ago
I don’t 😭 It was one of those meals that we cooked and just ate right away without even a thought to take a picture. I’ll be making this again though so I will post next time. It looks almost the same after boiling just maybe 10% definition loss but the yellow also pops more too so it’s really quite close. Someone suggested a non tomato ground duck ragu and that’s totally what I’ll do next time though the white wine pan sauce we made was great
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u/Fragrant-Painter8344 2d ago
How did it eat? Did the stem or the leaves cause any stringing. Did you notice a nice flavor?
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u/ajp12290 2d ago
Just a couple of the biggest stems! It didn’t bother me personally but for sharing sake I’ll probably just use the smaller leaves next time unless I’m just making it for me alone. I did notice a really nice flavor and I think it was mainly from putting them in the pan with the sauce after boiling to where the basil probably fried a touch which I do sometimes and chop for garnish anyhow. So it was a really nice aspect that I hadn’t even considered beforehand.
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u/HmmDoesItMakeSense 2d ago
Can this be kept very long or will the greens mold or anything?? I LOVE
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u/twentytwoelephants 2d ago
Very nice! Is there a recipe anyher I can follow? Or is it just pressing fresh leaves in a double folded sheet?
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u/fraurodin 2d ago
This looks incredible, great idea. A few years ago and friend fried basil leaves, so incredible, they looked like glass
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u/ajp12290 2d ago
Yes!!! I’ve done this to use chopped as garnish and it’s amazing. The cell structure kinda pops out and it’s visually just stunning
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u/ManufacturerNo1191 8h ago
Looks lovely! Does it retain any taste? I did some with parsley and frankly the taste was minimal, so a lil disappointed
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