Ingredients for Basil Pesto Pasta
500g cake flour
(makes enough for 5 people, work on the basis of 100g flour & 1 egg per person)
200ml Basil Pesto (1 1/2 packets of Ina Parman's works well!
100 g mushrooms
50g fresh basil
100g fresh rosa tomatoes
olive oil (for frying)
pinch of salt
Step 1: Get yourself a pasta machine (@Home for R250 or see your nearest Antique store)
Step 2: Mix Flour & Eggs together and knead.
Step 3: When mixture reaches an even consistency, wrap in cling-film and put into the fridge for 30 minutes
Step 4: Break mixture into smaller, more manageable balls and start putting it through the machine. Use the setting to thin out the pasta mixture (usually has settings 1-7, start with the thickest and work your way to the thinnest).
Step 5: Start putting the thin sheets of pasta through your choice of spaghetti/linguine settings, making sure to keep flouring each side of the pasta. Once the pasta is in "strings" use a stick/broom to wrap the pasta over to dry
If your feeling a little more creative, add some food colouring to the mixture :)
Step 6: Begin getting your sauce ingredients ready. Chop the basil, mushrooms and tomatoes and fry in a pan with a little olive oil. Keep aside to add to the final product:
Step 7: Fill a large pot with enough water for the pasta and leave to boil (add some salt and olive oil). Add the pasta and cook for 5 minutes, or until al dente (throw a piece agains the wall, if it sticks, the pasta is ready!)
Step 8: Drain the pasta & add the basil pesto and the rest of the ingredients and voila! Pasta at it's finest! :)