INGREDIENTS
5 eggs
2 heaping tablespoons of pesto
1 teaspoon salt
3 cups plain flour
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DIRECTIONS
I will often make this pasta right after making my bread, without needing clean the hopper in between.
Using the dough setting on your bread machine, is the easiest way to make your own homemade pasta. Vary the herbs in the dough, but substituting other types of pestos (oil and herb mixes) or 3 tablespoons of olive oil and 1 tablespoon of your preferred herb (try sage!),
Most machines take about 7 minutes for the dough cycle. Remove the dough which will be a nice firm ball. 1/4 quarter of this will make about two services of pasta in a soup or with sauce. You can freeze what you do not use right away, by wrapping in two layers of plastic wrap.
Roll out the dough to preferred thickness (I like the old fashion fat noodles my grandmother made). If you do not own a pasta machine which makes different size ribbons of pasta, use a knife, pizza wheel or scissors to cut the pasta into desired size and shape. If you are going to sauce the paste, drop in boiling salted water, stirring to separate. They are done when they all rise to the surface and give them 60 seconds more (about 3-5 minutes depending on thickness. Makes a nice noodle for chicken or vegetable soup. Fresh pasta cooks up faster than dried. |
