Impress your family and friends with this fresh homemade pasta tossed through with basil pesto, pinenuts and parmesan cheese.
- Sift flour and salt onto a clean work surface. Shape the flour into a round mound. Make a well in the centre. Crack eggs into the well. Use a fork to lightly whisk the eggs. Gradually blend a little of the flour into the egg mixture. Continue to gradually draw the flour into the centre until the mixture forms a dough. Knead firmly, turning frequently, for 10 mins or until smooth and elastic. Cover with plastic wrap. Place in the fridge for 1 hour to rest.
- Divide dough into 4 equal portions. Cover each portion with plastic wrap. Secure a pasta machine to the side of the work surface. Adjust rollers to the widest setting. Shape 1 dough portion into a flat rectangle and use a rolling pin to flatten slightly. Roll through the machine. Dust with extra flour. Fold in the shorter sides of the dough to meet in the centre to form a smaller rectangle. Feed through the machine again. Repeat 6 times.
- Reduce roller setting by Roll dough through the machine. Continue reducing the setting and rolling until you reach the second-last setting and the pasta is about 1mm thick. Spread pasta sheet over a clean work surface dusted with flour. Sprinkle with flour and loosely roll up. Repeat with remaining dough.
- Use a large sharp knife to cut the pasta sheets crossways into 2cm-wide ribbons and lightly dust with flour.
- Meanwhile, to make the basil pesto, process the basil, parmesan, pine nuts and garlic in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream until combined.
- Cook the pasta in a large saucepan of salted boiling water for 2-3 mins or until tender. Drain well. Return to pan and add the pesto. Toss to combine. Divide among serving bowls. Top with shaved parmesan and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set