Noodles with Pesto Sauce
Print This Recipe
Start with homemade noodles, then serve with pesto genovese, a aromatic blend of basil, fresh garlic, pine nuts, and Parmesan cheese.
INGREDIENTS
NOODLES
3 cups unsifted all-purpose flour
Salt
4 large eggs
2 tablespoons lukewarm water
1 tablespoon olive oil or salad oilPESTO SAUCE
1/4 cup butter or margarine, softened
1/4 cup freshly grated Parmesan cheese
1/2 cup finely chopped parsley
1 clove garlic, crushed
1 teaspoon dried basil leaves or 1 tablespoon fresh basil leaves
1/2 teaspoon dried marjoram leaves
1/4 cup olive oil
1/4 cup chopped pine nuts or walnutsMAKE NOODLES - Sift flour with 1/2 teaspoon salt into a medium bowl. Make well in center. Add eggs and water; beat with fork until well combined. Dough will be stiff. Knead dough until it is smooth and elastic - about 15 minutes. Cover with bowl; let rest at least 30 minutes. Divide dough into 4 parts. Keep covered with bowl until ready to roll out.
On lightly floured pastry cloth or board, roll each part into a rectangle about 16 x 14 inches. The dough should be about 1/16 inch thick. Work quickly, because the dough dries out.
From long side, roll up loosely as for jelly roll. With thin, sharp knife, cut roll crosswise, 1/8 inch wide for fine noodles, 1/3 inch wide for broad. Unwind noodles, stretching slightly and wind loosely around fingers.
Arrange on ungresed cookie sheets. Let dry overnight. Makes 1 pound.
MAKE PESTO - Next day, about 1/2 hour before serving, make Pesto Sauce. In a bowl, with spoon or with mortar and pestle, blend butter with Parmesan, parsley, garlic, basil and marjoram.
Gradually add 1/4 cup oil, beating constantly. Add nuts; mix well. Makes enough sauce for 8 ounces cooked noodles.
Meanwhile, cook half of the noodles (8-ounces). In a large kettle, bring 3 quarts water, 1 tablespoon each of salt and olive oil to a rapid boil. Add noodles. Bring back to boiling, cook, uncovered, stirring occasionally with a long fork to prevent sticking, just until tender - 7 to 10 minutes. Do not overcook. Drain well; do not rinse.
Toss with sauce in heated dish to coat well.
Makes 4 servings
NOTE - Store dried noodles in a covered glass jar in a cool place.