Pasta with Basil Pesto
*Recipe adapted from “The Classic Italian Cookbook” by Marcella Hazan. Homemade Pesto takes minutes to make and tastes a million times better than most of what you buy. Serve with pasta, goat cheese, tomato and mozzarella.
SERVES
6
PEOPLE
PREP TIME
45
MINUTES
COOKING TIME
20
MINUTES
Ingredients
300g “00” flour
25g semolina flour
pinch of salt
1 large egg and 3-4 large egg yolks, preferably free range
1 tsp olive oil
1 tsp cold water
225ml double cream
45g butter
65g freshly grated Parmesan cheese
salt and freshly ground pepper (4-6 twists of the mill)
a very tiny grating of nutmeg
For the basil pesto
110g fresh basil leaves
175-225ml extra virgin olive oil
25g fresh pine kernels (taste when you buy to make sure they are not rancid)
2 large cloves garlic, peeled and crushed
50g freshly grated Parmesan cheese (Parmigiano Reggiano is best)
salt to taste
Method
First make the pasta.
Sieve the flour into a bowl and add the salt. Make a well in the centre, add the eggs (no need to whisk the eggs), oil and water. Mix into a dough with your hand. The pasta should just come together but shouldn't stick to your hand - if it does add a little more flour. (If it is too dry, add a little extra egg white being careful not to add too much.)
Knead for 10 minutes until it becomes elastic. It should be quite pliable, wrap in parchment paper and rest in the fridge for 20 minutes.
Divide the dough in half and roll out one piece at a time into a very thin sheet, keeping the other piece covered. You ought to be able to read the print on a matchbox through the pasta. A pasta machine or long thin rolling pin is a great advantage, but you can manage perfectly well with an ordinary domestic rolling pin.
Cut into strips, 3mm wide.
Choose a heavy, low-sided saucepan that can later hold all the cooked fettuccine comfortably. Put in 150ml of the cream and all the butter and simmer over medium heat for less than a minute, until the butter and cream have thickened. Turn off the heat.
Bring 8 pints of water to the boil. Add 1 tablespoon of salt, then drop in the fettuccine and cover the pot until the water returns to the boil. If the fettuccine is fresh, they will be done in a few seconds after the water returns to the boil. If dry, it will take a little longer. (Cook the fettuccine even firmer than usual because it will be cooked more in the pan.) Drain immediately, save a little pasta cooking water and transfer to the pan containing the butter and cream.
Turn on the heat under the pan to low, and toss the fettuccine, coating them with sauce. Add the rest of the cream, all the grated cheese, salt, pepper and nutmeg. Toss briefly until the cream has thickened and the fettuccine is well coated. It should be a loose texture, add a drop more cooking water if necessary. Check seasoning. Serve immediately from the pan, with an extra bowl of grated cheese.
Whizz the basil with the olive oil, pine kernels and garlic in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and season.
*Pesto keeps for weeks, covered with a layer of olive oil in a jar in the fridge. It also freezes well but for best results don't add the grated Parmesan until it has defrosted. Freeze in small jars for convenience.
To serve
Cook the pasta and drain immediately once cooked. Mix 3 tablespoons of Basil Pesto with the pasta and a little pasta water. Sprinkle with freshly grated parmesan and serve immediately.
