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Tagliatelle al pesto

Ingredients for 4 people:

For the pasta: 300 grams flour (better if whole grain), 3 eggs and a pinch of salt

Make a good dough, that is elastic and pass it through the machine to obtain lasagna  of 20-25 cm in length. Don’t go past number two on the machine as tagliatelle should not be too fine. When the lasagna have dried well, proceed to cut into thin strands using the machine.

For the pesto:

50 grams of basic with a good strong perfume

1.5 tablespoons of pine-nuts

2 cloves garlic

3/4 cup of extra virgin olive oil

6 tablespoons of Parmigiano Reggiano (grated)

2 tablespoons of Pecorino Romano (grated)

Wash the basil leaves and dry well. Add the garlic, pinenuts, a teaspoon of salt (large marine salt) to the basil leaves and put them all in the mixer. Add a bit of oil and blend together taking care not to heat the mixer so that you will preserve the aroma of the basil. Put the mix in a jar and add all of the oil. Mix well so that it becomes a cream and then slowly add Parmigiano Reggiano and Pecorino Romano. Taste, and eventually add a little more cheese until you have achieved the taste you are looking for.

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