Fresh Pasta With Basil Pesto

10
Ingredients

1.5h
Prep Time

5m
Cook Time

1h 35m
Ready In

Recipe: #23207

March 24, 2016

Categories: Cheese, Parmesan, Eggs Vegetarian, Flour, Vegetarian Dinner, more

recipe by:
ImPat

"From one of our national supermarkets, posted for You Want What!? A Recipe Posting Game 2016. Please note that 1 hour of the prep time is the resting of the dough."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (187 g)
Calories 623.7
Total Fat - 27 g
Saturated Fat - 5.4 g
Cholesterol - 211.8 mg
Sodium - 425.2 mg
Total Carbohydrate - 74.4 g
Dietary Fiber - 3.7 g
Sugars - 0.5 g
Protein - 19.8 g
Calcium - 115.1 mg
Iron - 2.7 mg
Vitamin C - 1.5 mg
Thiamin - 0.3 mg

Step 1

Sift flour and salt onto a clean work surface and shape the flour into a round mount and make a well in the centre and crack eggs into the well and using a fork to lightly whisk the eggs and gradually blend a little of the flour into the eggs mixture.

Step 2

Continue to gradually draw the flour into the centre until the mixture forms a dough and then knead firmly, turning frequently for 10 minutes or until smooth and elastic and then wrap with plastic wrap and place in the fridge for 1 hour to rest.

Step 3

Divide dough into 4 equal portions and cover each portion with plastic wrap.

Step 4

Secure a pasta machine to the side of the work surgace and adjust rollers to the widest setting.

Step 5

Shape 1 dough portion into a flat rectangle and use a rolling pin to flatten slightly and then roll through the machine.

Step 6

Dust with extra flour.

Step 7

Fold the shorter sides of the dough to meet in the centre to form a smaller rectangle and feed through the machine again, repeat 6 times.

Step 8

Reduce roller setting by 1 and roll dough through the machine and continue reducing the setting and rolling until you reach the second last setting and pasta is about 1mm thick.

Step 9

Spread pasta sheet over a clean work surface dusted with flour and sprinkle with flour and loosely roll up.

Step 10

Repeat with remaining dough.

Step 11

Use a large sharp knife to cut the pasta sheets crossways into 2cm ribbons and lightly dust with flour

Step 12

Meanwhile to make the basil pesto process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped,.

Step 13

With the motor running, gradually add the oil in a thin, steady stream until combined.

Step 14

Cook the pasta in a large saucepan of salted boiling water for 2 to 3 minutes or until tender.

Step 15

Drain well and return to pan and add the pesto and toss to combine.

Step 16

Divide among serving bowls and top with shaved parmesan and and serve immediately.

Tips

Pasta Making Machine

1 Reviews

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ForeverMama

What can be better than pesto made fresh with basil out of your garden. In my opinion, not much more is better. This recipe is yummy and was well enjoyed by my family and I. In place of the pine nuts I used finely chopped walnuts due to availability and for the fact that walnuts are more cost effective with not much loss of flavor. Unfortunately, I didn't make the fresh pasta but instead made the recipe by using pasta shells. Thank you Pat for sharing! Made it for FTT.