Homemade Pesto Pasta

Making pasta from scratch is easier than it seems, once you get the feel for it you'll never go back. We make double batches and freeze half in quart baggies. You can also dry them for longer term storage!

For Fresh Pasta:

• 2 cups all-purpose flour (plus extra for dusting)

• 3 large eggs

• 1 tablespoon olive oil

• 1/2 teaspoon salt

  
  

For Basil Pesto:

• 2 cups fresh basil leaves, packed

• 1/2 cup grated Parmesan cheese

• 1/3 cup walnuts

• 2-3 garlic cloves

• 1/2 cup extra virgin olive oil

• Salt and pepper, to taste

• Zest and juice of 1 lemon

  
  

Instructions:

1. Prepare the Dough:

   • On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, then add the olive oil and salt.

   • Use a fork to beat the eggs and gradually incorporate the flour from the edges of the well.

   • Once the mixture becomes too thick to mix with a fork, use your hands to knead the dough until it forms a smooth, elastic ball (this takes about 8-10 minutes).

   • Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.

1. Roll and Shape the Pasta:

   • After the dough has rested, divide the ball into quarters.

   • Roll out each portion using a pasta machine or a rolling pin, aiming for thin sheets. If using a rolling pin, keep dusting with flour to prevent sticking.

   • Once you have thin sheets, fold them and cut into your desired pasta shape (fettuccine, tagliatelle, or pappardelle work well with pesto).

   • Lay the cut pasta on a floured surface or hang it to dry while you prepare the pesto.

Making the Pesto:

1. Blend the Pesto:

   • In a food processor or vitamix, combine the basil leaves, Parmesan cheese, pine nuts, lemon zest, lemon juice and garlic.

   • Pulse a few times until the ingredients are coarsely chopped.

   • With the motor running, slowly drizzle in the olive oil until the pesto is smooth and well-combined.

   • Taste and season with salt, pepper.

   • Can be made several days ahead of time - keep in a jar in the fridge, top with a layer of olive oil to prevent the top from browning.

Assemble the Dish:

1. Cook the Pasta:

   • Bring a large pot of salted water (salted like the ocean) to a boil.

   • Add the fresh pasta and cook for 2-3 minutes or until it floats to the top and is tender but still firm to the bite (al dente).

   • Reserve 1/2 cup of pasta cooking water, then drain the pasta.

     
     

2. Toss the Pasta with Pesto:

   • In a large bowl, toss the cooked pasta with the pesto sauce, adding a tablespoon or two of reserved pasta water as needed to help the sauce coat the pasta evenly.

   • If you want to add a protein, cook your chicken, shrimp or sausage in a pan, toss with pesto after the heat is turned off, then add your pasta to the pan and toss to coat.

     
     

3. Serve:

   • Serve immediately, topped with extra grated Parmesan, zested lemon, chopped radishes, fresh basil leaves, and a heavy drizzle of olive oil.