Wednesday, February 4, 2009
My pesto is 2 cups basil leaves
4 cloves garlic
1/4 cup pine nuts or sunflower seeds
1/4 cup grated Parmesan (homebrand fine)
1/4 cup extra virgin olive oil
Whiz all ingredients except oil. Drizzle until form thick paste.
Sometimes I add a tin of tomatoes for a change when it's going on pasta.
Pesto on pasta and about to be stirred through. Pasta was slightly over cooked and a bit soft. Memo to self!! Remember to cook for only 4 minutes!!
Tuesday, February 3, 2009
2 3/4 cup of plain flour, pinch salt and 3 eggs. Mix until most of the dry flour is gone, you may need to ad an extra egg, it depends on how absorbent your flour is. If you use wholemeal or as a mix you need more eggs. Once it all clings together start kneading, this is hard work and takes maybe 5 mins.
Here's the kneaded ball, then wrapped in plastic to rest for 25 mins and the finished rested ball that should look slightly glossy.
The dough is nice and stretchy and breaks into golf ball sized balls ready for rolling out in the pasta machine.
Liberally flour your machine and start rolling on widest setting. Keep putting the pasta back in and narrowing the gap, one little ball just grows and grows!
Look at all that from 2 & 3/4 cups of flour!
After you have all those lovely sheets of pasta and you aren't using them for lasagne, put it through the cutting blade on your pasta cutting machine.
Two large bowls ready to be boiled for about 4 minutes.
Finish boiled product ready for sauce. This will feed the 7 of us.