Basil Pasta Dough

Bring a medium pot of water to a boil. Stir in the basil and blanch until wilted and vibrant green, about 20 seconds. Immediately drain and run the basil under cold water to stop the cooking (or submerge it in ice water and drain). Transfer the basil to a small blender and add the water. Purée until very smooth. Weigh out 210 grams (1 scant cup) of the purée—if you have only a small amount left, use it all; if you don’t have enough, add some more water. Make the dough according to your preferred method, using the basil mixture as the liquid.