How to Make Homemade Spaghetti with Fresh Pesto

If you like Spaghetti and you like Pesto, get ready for a truly amazing and delicious recipe from northern Italy. One of my favorite meals bringing me right back to the hills of Italy is the smell and taste of pesto spread through homemade pasta.

Ingredients

Bread flour 4 Cup (64 tbs) (non enriched, unbleached, plus more for rolling)
Eggs 4 , whisked
Salt 1/2 Teaspoon
Olive oil 1 Cup (16 tbs)
Water 4 Cup (64 tbs)

Directions

MAKING

1. Drop the flour on the work bench, make a well in the middle of the mound. Pour whisked eggs in the well and then with the help of the fork, try to incorporate flour slowly with the egg.

2. Bring everything together to form a dough. Work the dough on the work bench until it becomes elastic. 

3. Let the dough rest for half an hour.

4. Spread flour on the work surface, take a small portion of the dough and roll it up until it reaches a desired thickness.

5. Place the dough sheet on the guitar and then roll it with a rolling pin, until the spaghettis are formed.

6. Put the spaghetti on a drying rack in mounds. 

7. While the spaghettis are drying, boil water with enough salt.

8. In a separate bowl mix olive oil with pesto and keep it ready.

9. Drop the pasta to the boiling water, cook for about 3 minutes. Pull the pasta out and then drop it in the bowl with olive oil and pesto.

10. Mix everything well. Repeat the same with other batches of pasta.

 

SERVING

11. Dop in more fresh pesto and then mix it in. Sprinkle parmesan chesse on top and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 455Calories from Fat 268

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 157 mg6.54%

Total Carbohydrates 36 g12%

Dietary Fiber 1 g4%

Sugars

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet