Homemade Pasta & Basil Pesto

Name: Homemade Pasta & Basil Pesto
Yield: 5 servings
Cuisine: American
Ingredients: 2 cup Cake flour; 3 or 4 Egg; 1/4 tsp Salt; 1/2 tsp Olive oil; 2 cup Fresh basil; 2 clove Garlic; 100 ml Olive oil; 1/2 cup Grated Parmesan cheese; 100 ml Pine nuts (or walnuts); 1/4 tsp Salt

cookpad.japan @cookpad_jp

This is basically only made with flour, but has a lot of eggs for a chewy texture! Children also have fun making these noodles. It takes some work, but it's definitely worth it! You can also mix these noodles with a shrimp wine sauce, grilled chicken, etc.

Knead well until the dough becomes elastic. The amount of flour used when rolling out the dough is really important. If you leave the dough overnight, take it out of the refrigerator early so that it can return to room temperature before rolling it out. Recipe by Jay to Gon

cookpad.japan @cookpad_jp

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Ingredients

5 servings

Pasta
2 cupCake flour
3or 4 Egg
1/4 tspSalt
1/2 tspOlive oil
Basil pesto
2 cupFresh basil
2 cloveGarlic
100 mlOlive oil
1/2 cupGrated Parmesan cheese
100 mlPine nuts (or walnuts)
1/4 tspSalt

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Steps

1

Put all of the pesto ingredients into a food processor or blender. Adjust the taste with salt.
2

Pile flour onto the surface of a large cutting board or the counter and make a well in the center to form a well.
3

Tightly push together the outside of the well so that the flour becomes hard (this is important), and then break the eggs into the center. Add the salt and olive oil.
4

With a fork, slowly stir the eggs and gradually mix in with the flour. Please take care not to break the edges of the volcano. You could also do Steps 2-4 in a bowl.
5

Knead the dough while paying attention to the thickness of the texture. Knead for about 10-15 minutes. Depending on the humidity, the amount of flour needed will change. Knead until it's no longer sticky.
6

Cover with plastic wrap and let it sit at room temperature for 20 minutes (30 minutes in the winter).
7

Dust with flour and then divide into 4 portions. Cover 3 sections with plastic wrap so that they don't dry out.
8

Roll the remaining 1/4 of dough into a thickness of 1-2 mm. Make sure to dust the counter so that the dough doesn't stick.
9

Fold the rolled out dough and cut into your preferred widths. Do the same for the remaining portions of dough.
10

Boil the noodles in salted water for about 2-3 minutes, until al dente. Don't forget to check to make sure they're done!
11

Combine the freshly cooked pasta with some of the pesto. You can optionally pour more pesto on top, too.