Fettucini Pesto Recipe
There's not a single being who will be able to eat just one, is what I guarantee for this fettucini pesto. The popular italian fettucini pesto which is served as main dish, is sure to tickle your taste buds. The goodness of pasta makes fettucini pesto a great treat. My family loves fettucini pesto. So will yours!
Ingredients
Pasta:
3 to 3 1/2 cups (750 to 875 ml) all-purpose flour
2 eggs 1/2 cup (125 ml) water
1/2 teaspoon (2 ml) salt
Pesto:
1 cup (250 ml) olive oil
2 cups (500 ml) snipped parsley
2 teaspoons (10 ml) basil leaves
1 teaspoon (5 ml) salt
1/4 teaspoon (1 ml) pepper
1 clove garlic 1/2 cup (125 ml) walnuts
1/2 cup (125 ml) blender-grated Parmesan cheese
Directions
Assemble Doughmaker.
For pasta, in large mixer bowl, combine 2 cups (500 ml) flour, eggs, water, and salt.
Knead with doughmaker at recommended speed for about 3 minutes.
Gradually add remaining flour to form a stiff dough.
Shape into a ball.
Cover and let rest for 10 minutes.
To roll dough by hand: Divide dough into two portions.
Working with one portion at a time, roll out very thin.
Cut with sharp knife into 1/8-inch (0.3 cm) strips.
Let dry for 2 hours on floured cookie sheet or cook immediately.
To cook and complete Fettucini: Fill a Dutch oven or saucepan (6 to 8 quarts or 6 to 8 liters) with water; add 1 teaspoon (5 ml) salt and 1 teaspoon (5 ml) olive oil.
Bring to a rolling boil over high heat.
Shake off excess flour from pasta.
Add to boiling water.
Return to boil, stirring constantly.
Cook pasta 3 to 5 minutes, or until al dente.
Drain at once and rinse with hot water.
Return to saucepan Assemble Blender.
Put ingredients for Pesto into blender container.
Cover and process at LIQUEFY until mixture is smooth.
Pour over hot cooked fettucini and toss.
For pasta, in large mixer bowl, combine 2 cups (500 ml) flour, eggs, water, and salt.
Knead with doughmaker at recommended speed for about 3 minutes.
Gradually add remaining flour to form a stiff dough.
Shape into a ball.
Cover and let rest for 10 minutes.
To roll dough by hand: Divide dough into two portions.
Working with one portion at a time, roll out very thin.
Cut with sharp knife into 1/8-inch (0.3 cm) strips.
Let dry for 2 hours on floured cookie sheet or cook immediately.
To cook and complete Fettucini: Fill a Dutch oven or saucepan (6 to 8 quarts or 6 to 8 liters) with water; add 1 teaspoon (5 ml) salt and 1 teaspoon (5 ml) olive oil.
Bring to a rolling boil over high heat.
Shake off excess flour from pasta.
Add to boiling water.
Return to boil, stirring constantly.
Cook pasta 3 to 5 minutes, or until al dente.
Drain at once and rinse with hot water.
Return to saucepan Assemble Blender.
Put ingredients for Pesto into blender container.
Cover and process at LIQUEFY until mixture is smooth.
Pour over hot cooked fettucini and toss.
