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Method
STEP ONE
Add your 00 flour to a clean bench and form a well in the middle adding in your eggs and egg yolk.��Whisk your eggs with a fork in the well until all combined and slowly add in flour from the sides, continuing to whisk until your eggs are solid in the flour and then you can start using your hands to knead the dough for at least 5-10 minutes for ultimate results. You will know once your dough is ready.
STEP TWO
Roll your dough into a ball and let it rest on the kitchen bench covered with a bowl for 20-30 minutes.��While your dough is resting, start preparing your pistachio pesto sauce.��Add your garlic, pistachio's, pine nuts, extra virgin olive oil (Blue Estate is a CQ favourite), basil, Pecorino Romano, Parmigiano Reggiano, salt, lemon juice and water to a blender and blend until all combined. Set the pesto mixture aside.
STEP THREE
When your dough is ready, flour your bench and the top of the dough and cut the dough in half. Start rolling one side out with a rolling pin until it is thin enough to fit into your pasta machine. (if you do not have a pasta machine just use your rolling pin until you have reached a thin 'see through' dough thickness).
STEP FOUR
��Feed the dough into the machine to thin the dough out starting from number 7 all the way down to 2. Continue this process with the second half of your dough.��Add salted water to a pot and start boiling on your stove top.��
STEP FIVE
Once your dough is thinned out, fold it over 5-10 times until it is all rolled/folded up and turn your dough horizontally. Use a knife to cut your desired size of pasta. (Tagliatelle, Fettuccine, Pappardelle).��Add your pasta to the boiling water and stir through.��While your pasta is cooking, add your pesto mixture to a separate pan and wait for your pasta to be ready.��
STEP SIX
Once your pasta is ready, transfer the pasta over to the pesto pan, letting pasta water fall in with it.��Turn your pan on a low heat and stir to allow the pasta water to thicken and to mold the pasta and sauce together.��Serve and top your pasta with Parmigiano Reggiano and a light drizzle of olive oil.��Pair with Third Estate Sauvignon Blanc.
