A tasty, quick make-ahead pasta meal.
Fresh pasta (or 1# linguini)
- 1 3/4 C plus 3 T “00” flour
- 1/4 C plus 1T semolina flour
- 3 large eggs
- 1/4 t fine sea salt
- Big pinch of saffron threads
- Slowly add pasta stuffs together, liquid in center and pulling in. Calls for breaking up the yokes first.
- Knead 5 min.
- Rest in fridge 30 min
- Divide into 3 pieces, covering other 2. Flatten dough until 1/16 and make sure it is as wide as the machine will allow. Cut into strip and go with the other two pieces
Pesto
- 3/4 C + 2 T shelled unsalted pistachios
- less than 1/2 C olive oil (taste after 1/4 C)
- 1/4 C fresh orange juice
- 0-1/4 t salt (unless using salted pistachios)
- Fresh ground pepper
- 2 T finely grated Pecorino Romano, but Parm will also work (original calls for Grana Padano)
- lemon juice
Use food processor for 3/4 C of nuts, oil, juice, salt and pepper. Purée until smooth. Add cheese and pulse until combined
Salt water and bring to boil. Cook pasta until al dente. Reserve 1/2 C of pasta water.
Put pasta and pesto back in pot with 1/4 C of water and warm for 1 min. Add pasta water if neceesay. Garnish with rest of nuts.
Notes:
3/23/12 yum – made with linguine and added black pepper and lemon juice to the pesto. Sper creamy and yummy.
Aug 2012: used grapefruit juice which tasted wrong
From La Cucina Italiana: Pasta Special magazine late 2011. There it was called “Saffron Tagliolini with pistachio pesto”