1/2 cup all-purpose flour
3/4 cup chicken bouillon granules
1/4 cup olive oil
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon dried tarragon
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil drizzled over fettuccine
In a large bowl, mix flour, bouillon, olive oil, salt, pepper, tarragon, basil, oregano, basil and oregano.
Heat 1-1/2 tablespoons olive oil in a shallow dish or bowl, and lightly brush fettuccine with olive oil.
Dab fettuccine with flour mixture and pat with fork. Place onto fettuccine and cover with foil. Cover and refrigerate at least 1 hour. Serve with lemon-lime fettuccine sauce and lemon-lime fettuccine sauce.