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'You don't need a machine' Handkerchief Pasta with Pesto

I really encourage you to try making pasta from scratch if you haven't before. For some it seems daunting but I assure you that it isn't as hard as you might think and I promise that you'll never look back. If I can do it, so can you.


Good Times,


Love,

Will

Serves 3-4

Takes 30 minutes


Ingredients:


For the pasta:

3 large fresh eggs

300g plain flour

Salt

Small amount of water


For the pesto:

1 bunch of basil, leaves picked

100g Parmesan

Olive oil

2 cloves of garlic

3 tbsp of pinenuts


Other:

Extra flour for rolling out the dough

Fresh basil leaves for garnish

Pinenuts for garnish

Knob of butter for richness


Method:

  1. Begin by making the pasta. Make a well with the flour, crack the eggs into the middle and with a fork and work the eggs into the flour until all combined.

  2. Once you have a dough forming, start to work it with your hands and all the flour is cleaned of your work bench. Add a touch more water if it's dry or a little more flour if too wet. Then knead the dough using the heel of your hand for about 5 minutes. Cover and allow to rest.

  3. Meanwhile, in a pestle a mortar pound the pine nuts and the garlic together into a paste. Add in the basil leaves and continue pounding, then add in the olive oil and the cheese. Drizzle in as much olive oil as you need for your preferred consistency. Grate in the Parmesan cheese and pound until combined. Set aside.

  4. Cut the dough into 4 quarters and using a rolling pin on a floured surface roll the dough into sheets about 2mm thick. Using a knife, cut into squares (handkerchiefs!).

  5. Bring a large pot of salted boiling water to the boil and cook the pasta in batches for 1 minute.

  6. Drain the water reserving a couple of table spoons in the bottom and in the pan over a warm heat add in a knob of butter, the warm pasta and the pesto and stir gently.

  7. Serve with some pine nuts, fresh basil leaves, a drizzle of oil and final grating of parmesan.

Notes:

You can toast the pine nuts that you use for the garnish. The butter isn't essential and you can cut the pasta to whatever shape you like! You can use a food processor for the pasta and add a touch of salt for seasoning if the Parmesan didn't give enough salt.

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