Now that we had made this wonderful Pistachio Pesto, we had to make something to go with it. Inasmuch as my food blogging buddies, ChgoJohn at from the Bartolini kitchens and Stefan at Stefan’s Gourmet Blog post a lot of homemade pasta recipes I decided I needed to make a little fresh pasta. So, homemade pasta with pistachio pesto it was.
It has been years since I have made fresh pasta. Now, I have never made the likes of the fresh pasta made by Stefan or ChgoJohn. These guys are making fabulous ravioli, orecchiette, cappelletti, pappardelle, tortellini etc. This list goes on and on. I simply do not have the patience to make the likes of such pasta. Nevertheless, reading their blogs always makes me want to make fresh pasta. Inasmuch as I knew I would be making this pistachio pasta, we decided fresh pasta would be the way to go. So, we decided we should make homemade pasta. Looking around and liking Lidia Bastianich as much as we do, we borrowed her recipe for basic pasta but used 50% all purpose flour and 50% semolina flour. The net result was a beautifully tender, eggy pasta that went oh so well with the pistachio pesto. I had forgotten how nice homemade pasta can be. This is what we did.
- 6 eggs
- 2 cups all purpose flour
- 2 cups semolina (durham wheat) flour
- 1/2 tsp sea salt
- 1/2 tsp olive oil
Sift and combine the all purpose flour, semolina flour in a mixing bowl. Remove 1/3 cup for later use.
In another bowl add the eggs, salt and olive oil and beat.
Slowly drizzle the eggs into the flour with the mixer on low.
Knead the mixture until it comes together to form a rough dough, adding a little water if necessary.
Once a rough dough is formed, pour the flour onto a smooth, floured surface and knead, adding the 1/3 cup reserved flour until a stiff dough is formed. Wrap and place in the refrigerator to rest for 2 hours and up to 24 hours.
Once the dough has rested, roll the dough out to 1/8 – 1/16 inch thickness. If you have a pasta roller, it’s a lot easier but Knothead gave me a beautiful maple rolling pin for Christmas and I had to use it.
After you have reached the 1/8 – 1/16 inch thickness, divide the dough into 6 equal sections. Flour the dough and roll into a cylinder. Using a sharp knife, cut the cylinders into 1/8 inch rounds.
Unroll and hang until needed. We didn’t have a pasta hanger but the mixer worked swell. It would have been easier to use the pasta attachment but nothing ventured is nothing gained. nevertheless, it worked great to hang the pasta when the mixer heard was full.
In the interim, bring a pot of heavily salted water to a boil. Add the pasta to the water. Boil for roughly 5 minutes and drain. Mix with 1/4 cup of pistachio pesto and 2 tablespoons of pasta water and toss to incorporate. Serve & enjoy!
NOTES: This makes an enormous amount of pasta. In fact, you can probably feed 8 – 10 people with this amount of pasta and most of the pistachio pesto. We realized this after we made it. 😮