Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles
Do you love home-made Pesto? Why not combine it with home-made fettuccine noodles. This is a wonderful addition to many pasta dishes!
- 1 1/2 cups fresh basil leaves (packed)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons pine nuts or walnuts, toasted
- 1 teaspoon minced garlic
- 1/2 cup extra-virgin olive oil
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
Pasta Dough – Pesto Flavor
- 2-1/4 Cups Flour
- 3 Eggs
- 1/4 cup home-made pesto
- 3-4 Tablespoons Water (as needed)
- Dash of Salt
Put eggs and pesto together in a bowl and wisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.
Add to the middle well of flour the eggs and pesto mixture, and water. Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.
Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.
Coming Next: Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles with Shrimp Fra Diavolo