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Strip 100 gms of basil leaves off of their stems, and wash thoroughly. Dry in a salad spinner, but you do not have to have them "bone" dry, just free of all dripping water. Place the leaves in the bowl of a food processor with the steel blade, and chop them coarsely. Add 400 gms of all purpose flour to the bowl, and mix throughly with the basil. You will have to scrape the sides to get all of the basil mixed. Add three large eggs to the bowl, and process until you form a ball, and use the processor to knead the dough. You may have to adjust the flour slightly, depending on how wet your basil is, or how large the eggs are. The dough should be firm, and not soft or sticky. Roll and cut the pasta to your favorite shape, and cook for four minutes. Serve with just enough butter to give a nice coating.
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