Basil-Infused Pasta Dough

To recreate this dough at home, blanch 5 ounces of basil (or tender greens of choice) in boiling water until bright green, about 30 seconds. Transfer directly to a paper-towel lined baking tray, spread out and pat dry. Once cool, blend with ~1/4 cup water until very smooth. Combine 150 grams of that purée with 300 grams of semola flour and make your dough according to your preferred method.