Ingredients
PASTA
3 cup unbleached all-purpose flour
2 large eggs, lightly beaten with
1/4 cup pesto sauce
PESTO SAUCE
2 medium garlic cloves
2 cup fresh basil leaves, packed
1/2 cup extra-virgin olive oil
1/2 cup feta cheese, crumbled
1 (about 3 oz.)
1/4 cup walnuts, chopped
Directions
For The Pasta:
Following the instructions given in your owner's manual, prepare and
set up the pasta machine with an extruder die to make the disired
shape of pasta.
All ingredients must be at room temperature. Place the liquid
ingredients in a glass measuring cup. If less than 3/4 cup, add some
water to make up the balance.
Add the dry ingredients to the pasta machine mixing bowl. Switch the
pasta machine on. Slowly pour the liquid ingredients through the feed
tube. Mix for approximately 3 minutes, or until the dough appears to
be coming together in soft pea-sized crumbs.
Following the instructions given in your owner's manual, begin to
extrude the dough. Cut off the first 2 to 3 inches extruded and
discard. As the pasta begins to come out, gently move it away from
the machine. Cut with a sharp paring knife or scissors at desired
lengths. Place extruded pasta on a wire rack or on a clean kitchen
cloth. Let sit for at least 30 minutes before cooking, or store for
later use.
For The Pesto Sauce:
Put the garlic, basil leaves, and olive oil in a blender jar or food
processor bowl. Process until smooth. Add the feta cheese and walnuts
and process just until the cheese is blended into the mixture. The
sauce should have the same consistency as heavy cream. If too thick,
add additional oil or water, a tablespoon at a time.
The recipe for the Pesto Sauce makes enough for 4 servings when used
as a pasta sauce, which by the way, it pretty darn good!
Both recipes are from the book 'The Ultimate Pasta Machine Cookbook'
by Tom Lacalamita Simon & Schuster ISBN# 0-671-50102-X.
Shared by Sandy Gamble
Servings: 4 servings
Pesto Pasta Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Sauce
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into antiquity, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old records were just primitive hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts are some clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef recounts how the Roman chefs were skilled in the use of a wide range of spices and herbs, including some that we all recognise for example bay, fennel and parsley. In the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. These new spices and herbs created a surge in cookery books, most of which are now in academic collections. Over the following few centuries, the powerful and wealthy houses competed with each other to serve up the most exotic meals, and consequentially the best cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down recipes of the day. The arrival of TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Pesto Pasta recipe.
