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Fresh Pasta with Sundried Tomato and Olive Pesto

Fresh Pasta

200g Italian 00 flour

2 eggs

Method:


The basic proportions are 1 egg for every 100g flour. As Kathryn says, this will totally depend on how big the eggs are, and these are just guidelines. I ended up not using all my flour as my eggs were not very big.


Put the flour on your kitchen counter or in a bowl and make a well in the centre. Break in the eggs, and using a fork, swirl in the flour from the sides into the eggs, until it forms a dough. Don;t worry if its crumbly, it will all come together.


Knead very well, almost 10 minutes (this is a real workout!) until the dough is smooth and elastic. Rest the dough for at least half an hour.


Slice and roll out the dough a little bit,  then press through a pasta maker, at the largest setting twice. Gradually reduce the settings, until you get a very thin sheet of pasta. Cut into desired lengths. I made tagliatelli, using the cutter in the machine.


Dry the pasta on a tea towel sprinkled with a little flour. Kathryn suggests coating the pasta with some semolina for a little more texture, but I didn't do it this time.


Boil a pot of water, and add a handful of salt. Slowly ease in the pasta, cooking for 2 -3 minutes, until the pasta is just cooked, with a bite to it.


Drain, reserving about 1/2 cup of the cooking water.


Sundried Tomato and Olive Pesto:


1/2 cup sundried tomatoes soaked in 1 cup hot water for 15 minutes
1/3 cup pine nuts (reserve a few for garnish)
1/3 cup pitted black olives
2 garlic flakes
1/3 cup olive oil
1/2 tbsp sugar
A little parmesan cheese for garnish

Reserve 1/4 cup of the soaking water from the tomatoes.

Blend together the rest of the ingredients, except the parmesan, into a smoothish pesto, adding the hot water if you need to loosen up the mixture a little.

Taste, and adjust the seasoning. The olives tend to be salty enough that you may not need any additional salt.

Add the pesto to the reserved pasta cooking water, and whisk together to emulsify the pesto.

Toss the pesto through the pasta, sprinkle over some pine nuts, and grated parmesan, and serve immediately


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones

Please do not plagiarise

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