Homemade pasta with pesto

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Saffron, 1 tablespoon cold water and 1 egg mix. Put 100 g flour in a bowl and press a depression in the middle. Add 1-2 teaspoons of olive oil and egg-saffron mixture to the hollow and knead into a dough from the middle. Then knead further with your hands to a smooth dough. Wrap in cling film and let it rest at room temperature for about 1 hour. Finely crush the coriander in a mortar.

2. 2

   Put 100 g flour in a bowl and press a depression in the middle. Place 1 egg, 1 tablespoon of water and 1-2 teaspoons of olive oil in each hollow. Put coriander in one bowl and dried basil in the other and knead as described for the saffron paste. (If the dough is not moist enough, add some water). Let the dough rest, also wrapped in foil. Meanwhile, for the pesto, roast pine nuts in a pan without fat and let them cool down. Peel and roughly chop the garlic. Wash the basil, dab dry and chop coarsely. Finely chop the basil, pine nuts and garlic in the universal chopper. Add Parmesan cheese and remaining olive oil (100-120 ml) and puree. Season pesto with salt and pepper and fill into small glasses. Roll out the pasta dough one after the other on a lightly floured work surface in a very thin layer (approx. 35 x 35 large plate).

3. 3

   Wash the basil, dab dry and chop coarsely. Finely chop the basil, pine nuts and garlic in the universal chopper. Add Parmesan cheese and remaining olive oil (100-120 ml) and puree. Season pesto with salt and pepper and fill into small glasses. Roll out the pasta dough one after the other on a lightly floured work surface in a very thin layer (approx. 35 x 35 large plate). Cut out different stars from the saffron dough, moons from the coriander dough and fir trees from the basil dough. Leave to dry for at least 24 hours on clean, flour-stained tea towels. (Dough remains can usually not be kneaded again, because the dough dries so quickly. Cut the dough remains into pieces and use them e.g. for stains). Pack dried noodles in small bags or boxes and decorate them nicely. Give away with the pesto

4. 4

   Cut out different stars from the saffron dough, moons from the coriander dough and fir trees from the basil dough. Leave to dry for at least 24 hours on clean, flour-stained tea towels. (Dough remains can usually not be kneaded again, because the dough dries so quickly. Cut the dough remains into pieces and use them e.g. for stains). Pack dried noodles in small bags or boxes and decorate them nicely. Give away with the pesto

Nutrition Facts

KCAL
500 kcal

CARBS
37 g

FATS
34 g

PROTEINS
12 g