Encouraged by my mushroom pasta victory last weekend, I decided that I just had to make pasta again when Jordan’s sister Liz and her boyfriend Kyle came to visit. While the boys napped, Liz and I dove into some serious fettucini-making. I rolled and cut the pasta and Liz meticulously separated each strand and found places to dry it in our tinsy kitchen. It was a smooth and successful operation.
We tossed the fresh pasta with a basil pesto that Jordan made earlier in the week and little mozzarella balls. It was light, fresh and satisfying. Now, after two homemade pasta adventures, I fully appreciate the premium that you pay for fresh pasta at the grocery store. Fresh pasta is a lot of work!
Homemade Fettucini with Basil Pesto
1 lb fresh pasta
1 cup fresh mozzarella, we used bocconcini
1/4 cup basil pesto
salt, pepper, chili flake
For the pasta
I used the same egg pasta recipe that I used last weekend for the mushroom pasta because it was easy (albeit time intensive) and turned out well.
2 1/2 cups flour
1 t salt
3 egg yolks
1 T olive oil
1 T water
Mix the flour and salt together. In another bowl, whisk together the eggs, egg yolks, olive oil and water. On a work surface, pour out the flour mixture and make a well in the center. Pour the eggs into the well. With a fork, stir the eggs in a circular motion slowly bringing more flour into the eggs. Once the flour has soaked up the eggs and it is not in danger of running all over or when you accidentally break through the well and egg is rushing towards the edge of your counter, use a bench scraper to mix the flour and eggs together. It will be crumbly. Knead the dough into a ball using a squeezing motion. Once it has combined, wrap in plastic wrap and let rest at room temperature for 45 minutes. While the dough is resting, make the pesto.
Divide the dough into two balls. Dust one with flour and roll it out into a flat pancake. Open your pasta maker to the largest setting and pass the dough through. Double the dough on itself and pass it though again. Continue to pass the dough through at the largest setting, until it is smooth. Cut the kneaded dough into several smaller pieces. Wrap the pieces you aren’t currently stretching with plastic wrap. Gradually stretch the dough, passing it though progressively thinner settings. Cut the fettuccini using the cutter attachment on your pasta maker or cut into strips with a thin sharp knife. Drape over rolling pins, broom handles and lay into parchment-lined baking sheets until you are ready to cook.
For the pesto
1 bunch basil
1 clove of garlic
2 T untoasted pine nuts
1/4 cup grated parmesan
1/2 lemon, juiced
1/3 cup plus 2 T olive oil
1/2 t salt
pepper, chili flake
Combine all of the ingredients plus 2 T of olive oil in a food processor. Pulse to combine. Drizzle in the remaining 1/3 cup olive oil with the food processor running. Add more salt and pepper if needed. This pesto is so fresh and delicious and will keep for up to two weeks in the refrigerator. Drizzle a little olive oil over the top before refrigerating so it keeps its vibrant green color.
Put a pot of salted water to boil. Once boiling, add the pasta and cook for about 6 minutes. Drain and toss with the basil pesto and mozzarella.