Basic Pasta Dough & Fresh Herb Pesto

serves two

 

Pasta.

1 whole egg

1 egg yolk (save white for another use)

4 oz AP flour

a few drops of extra virgin olive oil

pinch of salt

Pour flour into a large bowl (or onto a clean countertop if so inclined) and make a well in the middle. Mix remaining ingredients in a small container and add to the well in the flour. Using a fork, gradually draw flour into egg mixture, stirring as you go. When dough is thick enough, turn out onto a clean surface dusted with plenty of left over flour from your bowl. Reserve any remaining flour from the bowl and begin to work into the dough – kneading as you go. When dough is no longer sticky stop adding flour and continue to knead until smooth (about 5 minutes). Wrap tightly in plastic and chill for at least 30 minutes.

 

Pesto.

3-4 cloves garlic, chopped

Big pinch salt

4 oz basil, chopped

4-5 mint leaves, chopped (optional)

1 T Italian parsley leaves chopped (optional)

2 T pine nuts

1 T lemon juice (more to taste)

½ c parmesan – added after pasta tossed with pesto

½ c good extra virgin olive oil

salt & pepper

In a processor, pulse garlic with salt into paste. Add remaining ingredients – up to olive oil - and pulse until herbs break down. While processor is running, drizzle in olive oil. Taste and adjust with salt, pepper, and more lemon juice.

Michelle Hohman