Pesto and pasta go together like... pesto and pasta! Using that sound logic, I created a simple, amazing homemade pasta infused with high quality basil pesto.
Although this recipe uses a pasta maker (roller and slicer), you can also do it all without a machine. Simply roll out your dough manually and cut your noodles to the desired thickness and length.
I use a store-bought premium pesto made from a mixture of fresh basil, garlic, cashew nuts, cheese, sunflower and olive oil. However, you can use any type of pesto or even make your own. The flavor is somewhat mild and pairs wonderfully with butter and grated parmesan cheese.
PREP TIME: 30 Minutes | COOK TIME: 5 Minutes | SERVES: 6
3 oz (6 tablespoons) high-quality pesto
3 cups all-purpose flour
1/4 cup + 1 tablespoon water (5 tablespoons total)
Put pesto in a food processor and process until smooth. Add flour and process until well blended. Add the water and eggs. Process for about 20 seconds or until dough begins to form into a ball.
Turn dough out onto a well-floured surface and knead until smooth and elastic, about 10 minutes. Place dough on a sheet of parchment paper and cover with an inverted bowl. Let rest for at least an hour.
Cut dough into 8 even pieces. Work using one piece at a time while keeping the other pieces covered with the bowl so they don’t dry out. Flatten dough slice into an oblong shape slightly thicker than the pasta machine's widest setting (number 1).
Very lightly flour the dough and then put it through the roller at the lowest setting (#1). After putting it through the first time, lay the piece of dough in front of you horizontally and fold in the left and right side (evenly) to form a tri-fold. Pass the dough back through the lowest setting once more.
Turn the dial to next setting, very lightly flour the dough and then pass it through two times, gently supporting it with your palm. Repeat this process, passing the dough through ever-finer settings (two passes on each setting), until sheet is the thickness you want (thin but still intact). I recommend setting number 5 (of 8) on a KitchenAid or Pasta Queen). The dough will be a bit longer than a traditional spaghetti noodle. NOTE: If the dough rips or tears, fold it and pass it through again.
Cut the pasta sheets to the desired width of noodles. Separate noodles after cutting and hang to dry for about an hour.
Cook noodles in boiling water for 3-5 minutes or until tender. Drain and serve warm.
Use your imagination with how to best serve your fresh pesto-pasta. I personally enjoy it with butter and grated parmesan cheese.