200g plain flour
2 egg yolks
1 tbsp olive oil
Pour the flour into a bowl or directly on the work surface. Make a crater in the center and break in the eggs. Add the olive oil and the salt. Break the yolks of the eggs with your fingers and then gradually begin to incorporate the flour.
When the dough forms a ball, start kneading with your hands, making sure that the dough is not too sticky or too dry, if is dry, add small amount of water and incorporate to the dough, if is too wet, add small amount of flour until is just right.
Wrap the dough with cling-wrap and let it rest in the fridge for at least 30 minutes.
About the pasta machine:
Read the manufacturer’s direction.
Set the machine and make sure that is firmly secured to the working bench.
Set the rollers of the pasta machine on the widest setting.
Divide the dough in 4 parts.
Flatten the dough into an oval and guide it through the rollers. Fold the dough into thirds and pass it through the widest setting again. Repeat this process 3 times. If the dough sticks dust it and the machine lightly with flour.
Move the dial of the machine to the next notch and pass the dough through, without folding, 3 times. Repeat this process until get almost to the thinnest setting.
Now you can use the pasta machine attachment for cutting the sheets into fettuccine or spaghetti.
Keep the freshly cut pasta in a tray and sprinkle with flour to avoid the pasta to stick.
Fresh basil pesto
1 small garlic clove
Pinch of sea salt
60g fresh basil
Juice of ½ lemon
140ml extra-virgin olive oil
1 handful of parsley, chopped
While you are waiting for the dough to rest is a good time to make this simple pesto, it take only a few minutes.
Peel the garlic and put it with the salt into the bowl of a food processor and pulse. You can use a mortar and pestle if you have one.
Add the basil and pulse carefully until it is well mixed, but still very textured. Add the parsley and pulse again just to mix it.
Transfer into a bowl and add the lemon juice. Pour in the olive oil and mix well until you have an oily paste, seasoning to taste.
You can add some almonds or walnuts if you like to make the pesto with a more traditional flavour.
Spaghetti sautéed zucchini, cherry tomato with
fresh basil pesto
400g fresh spaghetti
2 garlic cloves, thinly sliced
1 tomato cherry punnet
100g baby spinach
freshly chopped parsley
salt and pepper
First of all, you will need a big pot of salted boiling water to cook the pasta.
Make sure that the water is boiling before you start cooking the vegetables.
Slice the zucchini in angle, about 5 mm thick and set aside. roughly chop the tomatoes keeping the seeds and set aside.
Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Add the zucchini to the pan and cook for 1 minute, add the chopped tomato and cook for another minute.
At this point, drop the pasta into the boiling water in two or three batches, stir the pasta to avoid sticking. It will take only about 3 minutes to cook to “al dente” because is a very fresh pasta.
Back in the frying pan, add the tomato cherry and cook for 2 minutes. Now, add the baby spinach and toss a couple of times. Very carefully, using tongs, transfer the pasta from the pot to the frying pan, don’t worry about all the liquid that comes with the pasta, all that cooking liquid will make the whole dish taste much better, also it will help to thicken the sauce. Mix the pasta with the vegetables, add the freshly chopped parsley, salt and pepper to taste and cook for another 2 minutes.
Serve the pasta and finish with the basil pesto, extra olive oil and parmesan.