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Categories:Viewed: 57 - Published at: 5 years ago
Ingredients
- 2 1/4 cup "00" pasta flour, plus extra for dusting
- 3 None eggs
- 1/3 cup olive oil + 2 tbsp
- 1/4 cup pine nuts
- 1/2 cup basil, leaves picked and chopped
- 1/3 cup parmesan, finely grated
- 2 cloves garlic
- 1 None onion, peeled and roughly chopped
Method
- Place the flour in a large bowl, create a well in the center and break the eggs into the well. Using your fingertips, mix the flour into the eggs and knead. If the dough is too dry, add a little water to help bring it together. Knead until smooth. Place in a bowl, cover with a clean, damp tea towel and set aside to rest.
- Meanwhile, make the pesto. Heat 1 tbsp oil in a frying pan, add the pine nuts and toast, tossing, for 3-4 mins until lightly golden. Remove and set aside to cool. Place in a food processor with the basil, 1/3 cup oil, parmesan and garlic. Process to a smooth paste. Transfer to a bowl. Heat 1 tbsp oil in a large frying pan, add the onion and saute for 3-4 mins until translucent. Stir into the pesto. Set aside.
- Roll out the pasta on a floured work surface as thin as possible or run through a pasta machine, starting with the thickest setting working down to the thinnest. Cut into thick strips, using a rotary cutter. Cook in boiling salted water for 4-5 mins. Drain, reserving approximately 5 tbsp pasta water. Toss the pasta, reserved water and pesto together. Serve.
