Red pesto pasta - Pesto Trapanese #shorts #pasta

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Full recipe below :)
Fusilli with pesto alla Trapanese

PASTA DOUGH

For 6/8 pp
500 g of 00 flour (or all-purpose/plain flour)
2 eggs (about 110 gr)
8 egg yolks (about 170 gr)
Extra flour to dust

Beat the eggs with a fork and incorporate the flour gradually. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. As not all eggs are the same, if your dough feels too sticky to your hands, feel free to add a spoon of flour, if too dry and not binding, you can add a touch of egg white left or even a splash of water.

When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.

Now cut thick strips of pasta and then with the palm of your hands roll it on the table to thin it out. Press gently and while you do that also move your hands apart from each other.
Cut the strips into 5 cm pieces and make sure they are as thin as skewer you are working with. You can keep rolling them even after you cut them.

Now attach the end of the pasta strip under the ferretto, just around it and roll all the way forward with the palm of your hand. With this gesture the pasta strip will curl over the skewer creating a beautiful spiral shape. Again, these are easier to make than explain how to.

Chef’s tips: If you keep the fresh pasta shaped in the fridge for ½ days make sure it is properly dusted with flour for the humidity and kept in a covered container/tray. Alternatively, you can freeze it in sealed boxes and cook it straight from the frozen into boiling water.

Pesto Trapanese (Tomato basil and almond)

For 4/5 pp
50 gr of basil
70 ml extra virgin olive oil
30 gr almonds
250 gr of ripe tomatoes
70 gr of grated Pecorino cheese
½ garlic clove (optional)
Salt and pepper to taste

Place all the ingredients into a blender and blitz until you have a grainy paste.
Cook the pasta in salted boiling water and when ready toss it into the pesto away from the heat. Mix and toss to coat well the pasta and add a splash of pasta water to loosen up the sauce.
Plate and enjoy