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PESTO PASTA
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTA-----
3 c Unbleached all-purpose flour
2 lg Eggs -- lightly beaten with
1/4 c Pesto Sauce
-----PESTO SAUCE-----
2 md Garlic cloves
2 c Fresh basil leaves -- packed
1/2 c Extra-virgin olive oil
1/2 c Feta cheese -- crumbled
(about 3 oz.)
1/4 c Walnuts -- chopped
For The Pasta:
Following the instructions given in your owner's
manual, prepare and set up the pasta machine with an
extruder die to make the disired shape of pasta.
All ingredients must be at room temperature. Place the
liquid ingredients in a glass measuring cup. If less
than 3/4 cup, add some water to make up the balance.
Add the dry ingredients to the pasta machine mixing
bowl. Switch the pasta machine on. Slowly pour the
liquid ingredients through the feed tube. Mix for
approximately 3 minutes, or until the dough appears to
be coming together in soft pea-sized crumbs.
Following the instructions given in your owner's
manual, begin to extrude the dough. Cut off the first
2 to 3 inches extruded and discard. As the pasta
begins to come out, gently move it away from the
machine. Cut with a sharp paring knife or scissors at
desired lengths. Place extruded pasta on a wire rack
or on a clean kitchen cloth. Let sit for at least 30
minutes before cooking, or store for later use.
For The Pesto Sauce:
Put the garlic, basil leaves, and olive oil in a
blender jar or food processor bowl. Process until
smooth. Add the feta cheese and walnuts and process
just until the cheese is blended into the mixture. The
sauce should have the same consistency as heavy cream.
If too thick, add additional oil or water, a
tablespoon at a time.
The recipe for the Pesto Sauce makes enough for 4
servings when used as a pasta sauce, which by the way,
it pretty darn good!
Both recipes are from the book 'The Ultimate Pasta
Machine Cookbook' by Tom Lacalamita Simon & Schuster
ISBN# 0-671-50102-X.
Shared by Sandy Gamble
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