Homemade Pesto Pasta Recipe
Our newest team member, Daisy, is back with another brilliant, quick and easy recipe! Huge thanks to Daisy for sharing - we hope you enjoy!
"This delicious fresh pasta is made with only two ingredients - flour and eggs. Complimented with my rich and tasty homemade pesto. The perfect homemade meal and tastes so much better than store bought pesto!"
- Baker: Daisy Calder-Smith
- Flours used: Italian Tipo 00
- Prep Time: 30 minutes
- Bake Time: 2-4 minutes
- Makes: 2 generous portions
Homemade Pesto Pasta Method
Pasta Dough Method:
- Firstly, prepare a clean surface ready to make the pasta dough
- Measure out your flour onto surface and create a well – then crack your eggs in the well.
- Use a fork and mix the eggs with the flour until you get a firm and slightly sticky dough.
- Then knead the dough until you get an elastic and slightly tacky texture.
- Place dough ball in a bowl and cling film, set aside in the fridge for around 25-30 minutes.
- Take out of fridge, set aside till room temperature.
- Roll your dough out to an even thickness
- Then finely slice your pasta dough to create a Tagliatelle style shape. (if you have a pasta processor then use that). You can also create little pasta designs using your hands and a fork.
- Salt your boiling water and place your pasta in the pan for around 2-3 minutes.
Homemade Pesto Method:
- Blend a bag of basil leaves, a handful of pine nuts, two cloves of garlic, Olive Oil, pinch of salt, a generous amount of grated parmesan and a squeeze of lemon juice to balance the flavours, keep tasting until you have your desired pesto flavour! You want your pesto to have a smooth silky texture!
