Silk Handkerchief Pasta with Pesto

Handmade pasta sheets served with a fresh basil, pine nut, and garlic pesto sauce from Liguria.

Vegetarian Italian Main Course Pasta Pesto Handmade

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

51.2g

per serving

204.8 g total

Fat

48.1g

per serving

192.2 g total

Protein

19.1g

per serving

76.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

free-range

piece

Egg

yolks only, free-range

Parmesan

freshly grated, or pecorino

GrainsCereals

250

00 Flour

plus extra for dusting

NutsSeeds

pinch

Salt

for the pasta dough

bunch

Basil

small-leaved, about 50 leaves

Sea Salt

coarse

Pine Kernels

piece

Garlic

peeled cloves

OilsFats

tbsp

Olive Oil

for the pasta dough

100

Olive Oil

for the pesto

tbsp

Olive Oil

remaining oil for cooking water

Method

Mix flour, egg, yolks, half the oil, and salt in a bowl to form a rough paste.

Knead the dough on a floured surface until smooth and rest for 15 to 30 minutes.

Roll the dough through a pasta machine until 1mm thick and cut into 15cm squares.

Grind basil, salt, pine kernels, and garlic in a mortar into a fine pulp.

Incorporate olive oil and parmesan into the herb pulp until the pesto is smooth.

Boil the pasta sheets in salted water with a dash of oil for three minutes.

Gently warm a few spoons of pesto with some pasta cooking water in a large pan.

Toss the cooked pasta sheets into the pesto sauce and serve garnished with basil.