The summer season is ending so I wanted to use my remaining fresh basil in my herb garden to make pesto. My family loves this pasta and I hope you do as well.
Fresh Basil Pesto
3 cups fresh basil leaves (packed)
1-2 garlic cloves, chopped
1/3 cup pine nuts
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/3 cup Parmesan or pecorino cheese, grated
In a food processor blend all ingredients together until well combined. To store, add a little olive oil on top to keep green.
3 ½ cups sifted all-purpose flour
¼ teaspoon salt
4 eggs, room temperature
1 tablespoon water
In an electric mixer fitted with a dough hook, add the flour, salt, eggs one at a time and water. Continue to mix until it forms a ball. Lightly sprinkle some flour on a dry surface and divide the ball into thirds. Let rest for 20 minutes.
Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Fold in half each time before passing through the machine. Reduce the setting and run the dough through again, 2 or 3 times. Continue until your desired thickness. Continue with the remaining dough then lay the sheets of pasta out to dry for 15-20 minutes.
Run the pasta sheets through the pasta machine using the desired pasta cutter. Let dry another 10 minutes then cook in salted boiling water until done.
If you don’t have an electric mixer, combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Lightly beat the eggs and water and add to the center. Gradually fold in the flour from the wall of the well. Continue to incorporate all the flour until it forms a ball. Divide the ball into thirds. Let rest for 20 minutes.
Lightly sprinkle some flour on a dry surface. Using a rolling pin, roll out the pasta until thin and cut into desired strips. Let dry another 25 minutes then cook in salted boiling water until done.