Fazzoletti with pesto

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4 4
COOK TIME
70 mins
TOTAL TIME
70 mins

Ingredients

Servings: 4
  • 300 g Flour
  • 3 Eggs (size M)
  • 10 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 30 g Pine nuts
  • 30 g Parmesan cheese
  • 2-3 pots (approx. 40 g) Basil
  • 2 Garlic cloves
  • 7-10 Tbsp Pepper
  • 1 Onion
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Mix flour, eggs, oil, 2 tbsp. lukewarm water and 1 tsp. salt with the dough hooks of the hand mixer to a smooth dough. Form the dough into a smooth ball, wrap in foil and chill for approx. 30 minutes

  2. 2

    Meanwhile, heat 1 tbsp. oil for the pesto in a frying pan and roast the pine nuts for approx. 4 minutes, turning them over. Coarsely chop the cheese. Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Peel garlic. Chop all ingredients and 6 tbsp. oil into a paste in a blender. Season to taste with salt and pepper

  3. 3

    Peel and dice the onion. Heat 1 tablespoon of oil in a large frying pan. Fry the diced onion for about 4 minutes. Add the pesto. Remove the pan from the heat

  4. 4

    Roll out the pasta dough thinly on a floured work surface (better use a pasta machine). Use a dough wheel to cut into pieces of approx. 6 x 12 cm. Cook in boiling salted water in portions for 4-5 minutes. Pour into a sieve, collecting approx. 5 tbsp. pasta water. Add the pasta and pasta water to the pan and carefully turn in. Season to taste with salt and pepper. Arrange noodles on plates

  5. 5

    Preparation time approx. 1 hour 10 minutes

Nutrition Facts

KCAL
630 kcal
CARBS
55 g
FATS
38 g
PROTEINS
17 g