Fresh pasta with almond-walnut pesto

7 Apr

This recipe is not only really delicious, it’s also something you can do without using any expensive kitchen equipment and it’s not difficult to do (Or am I really the only one that never dared making her own pasta in the belief it’s too difficult without a pasta maker??)

Dieses Rezept gibt es auch auf Deutsch

Difficulty: ***

Time: approx. 45 min

Recipe is for about 3-4 people

For the pasta, you’ll need: 

  • 1 cup (200 g) flour (I used white all-purpose flour. I’m sure you can do it with other types, too, but I won’t guarantee that is going to work with the same amount of water)
  • 1 cup (150 g) durum semolina
  • 1/2 ts salt
  • 2 tbs olive oil
  • 2/3 cup water

For the pesto, you’ll need: 

  • 30 g (1 handful) walnuts
  • 20 g (also one handful) almonds
  • 10 g (about 3 tablespoons) nutritional yeast
  • 1/2 ts salt
  • 2 tbs olive oil
  • 6-7 tbs water
  • freshly ground coarse pepper, nutmeg, paprika

That’s what you’ll have to do with it: 

  1. Start with the pasta dough: In a medium sized bowl, mix the dry pasta ingredients with the olive oil, then add the water. Use a spoon first, then knead with your hands until you get a more or less smooth dough. It will smoothen out more if you let it stand a while, so get it covered in plastic wrap and let it stand for a while.
  2. In the meantime don’t become lazy, but crack the nuts! Okay, I’ll tell you my slightly embarassing secret here: I usually use a HAMMER for this. It’s way more fun and quicker than a nutcracker (unless you have one of these old-fashioned guys, I assume… ;-)) Once you get the technique of hammering right, you’ll swear on it (hopefully not about it) and the best thing is: You can use your hammer again to grind the nuts and almonds, but put them in a plastic bag first. Or use a food processor if you must. It seems that all Americans have one, so I won’t stop you from using them. Will probably make the pesto smoother, too, so go ahead.
  3. Mix the dry ingredients, then add oil and water. Set aside.
  4. Check if your dough is ready now. If it is, it should be slightly flexible, soft and a little bit like gum. If it isn’t, leave it for 10 or 15 more minutes in the plastic wrap. Anyway, when your dough is ready to be processed further, put a big pot of water on your stovetop and start heating it up.
  5. Depending on how huge your kitchen is, start with half of the pasta dough. Flatten it out with a rolling pin (no, that is no fancy kitchen equipment! :-)). It should be really thin. You’ll always read in recipes to flour the surface first, but in my experience that isn’t necessary, it only makes your dough dry. But I guess that all depends on the surface, so you should try it out yourself. Turn your dough from time to time. Once it’s really thin, take a pizza cutter or a knife and cut the dough in neat lines. If you work in two batches, lift them up and put them onto a plate. When lifting them up, use the miracles of gravity to make your pasta even thinner. Do the same with the second half.
  6. Meanwhile your water should have come to a boil. Lightly salt it, then put your pasta inside and let cook for about 5 minutes. Test if they are ready, then put them into a sieve to get rid of the water. Put them back into the pot, mix with pesto and serve hot!

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