HANDMADE PASTA WITH BASIL PESTO

13 August 2014




I don’t make homemade pasta all that often but I love Italian food. I have a cook book by the talented and charismatic Antonio Carluccio, which I enjoy perusing from time to time. Today, I was inspired to make a simple pasta dish. Handmade pasta isn't hard to make but it does require time, patience and arm strength, especially when I don’t own a pasta machine! I will admit that I didn’t roll this batch as thinly as I should have. By adding wholemeal flour, it adds a grainy flavour & texture to the pasta, which I really enjoy.





INGREDIENTS FOR THE BASIL PESTO

80g fresh basil leaves
50g pine nuts
3 garlic cloves peel and coarsely chopped
½ tsp sea salt
120ml olive oil
50g freshly grated parmesan

METHOD

1. Using a mortar and pesto (or food processor), grind the basil, garlic, pine nuts, parmesan and salt together to a smooth paste.
2. Drizzle in the olive oil and stir.
3. You can add 1-2 tbsp of the pasta cooking water if the pesto is too dry.

INGREDIENT FOR THE PASTA

1 1/2 cups plain flour
1 1/2 cups wholemeal flour
1/2 tsp sea salt
4 eggs
2 tsp olive oil

METHOD

1. Mix the plain flour, wholemeal flour and salt on a flat surface.
2. Make a well in the middle and pour in the olive oil.
3. Add eggs one at a time, while mixing and until the dough is wet and comes together.
3. Knead on a lightly floured surface. Dough should be medium soft and elastic.
4. Cover and stand in the bowl for at least 30 minutes.
5. Roll out the dough by hand with a rolling pin or preferably with a pasta machine, and cut into desired width and shape.
6. Allow the pasta to air dry separately for at least 15 minutes.
7. Cook the pasta in boiling water with salt for about 5 minutes or until al dente (handmade pasta takes less time to cook).
8. Toss the pasta with the pesto and enjoy immediately.

Serves 4 people

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