Sunday, December 23, 2007

Fresh Fettucini with Pesto

Fresh Fettucini with Pesto
Originally uploaded by monkeycat!.
Another day, another lunch. How I enjoy vacation time!

I can never find the pasta dough recipe, but it is really easy:

Fresh Fettucini with Pesto

3.5c flour
4 eggs
olive oil

Add 3.5 cups of flour to a food processor with 4 eggs. Pulse until mixed, but not to where a ball forms. Add a little dash of water if necessary. Turn out and knead into a ball. Let sit for 20 minutes. Cut into 8 parts and roll out on a pasta machine. For this, I rolled the pasta out to "1", or the thinnest setting on my machine (which I broke in the process of making this pasta, but that is another story).

Once you have sheets of dough, let them sit for ~20 minutes to partially dry out. Dust the dough with flour on both sides and roll up like a cigar. Cut off the frayed ends then cut into thin rings - when you unwrap them you will have fettucini (or whatever shape's thickness you cut them to). Put into salted, boiled water for 3-5 minutes and its done!

For the pesto, I took a little olive oil and infused it with a clove of chopped garlic by chopping the garlic and adding it to the cold oil in the pan, then turning it on to medium. As soon as it bubbles, I turn it off. The result is garlic flavored olive oil, with cooked garlic but not browned. I tossed the finished pasta in the garlic oil, then added some pesto, which I bought from Nugget. Then I ate.

I only made ~10 stands of pasta for my late, so if you were making the whole recipe, I would add more than 1 clove of garlic.

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