Roasted Almond Pesto Farfalle Pasta (from scratch)

I'm really getting the hang of using my pasta roller. I have already made cannelloni, fettuccine, ravioli, and lasagna. This time I thought I would tackle farfalle. It's actually really easy to do and they look great.

I used the recipe that came with my Marcata Atlas 150 pasta roller. To make the farfalle, you will need to cut your pasta sheet into rectangles and then pinch them in the middle with three fingers. Flour generously as you go and cover it up while you roll the next sheet. I used a setting of 8 for thickness and it worked out well.

Pasta Recipe
Serves 6

200 g unbleached all-purpose flour
200 g durum semolina flour
4 eggs

Mix well, then knead for a few minutes.

 

Fresh pasta tastes really good and you don't necessarily have to serve it with a lot of sauce or anything complicated. I prepared a simple pesto sauce for it and it was simply delicious. Then again, what doesn't taste good with fresh pesto right? :)

Roasted Almond Pesto
Serves 6

1/2 bulb garlic, peeled
1 1/2 cup fresh basil, loosely packed
1/2 cup Parmesan
1 cup olive oil
1/2 cup almonds, roasted
1 tsp salt
Black pepper for serving

Roast your almonds in the oven for about 10 minutes at 350 F. Check one by breaking it in half. The center should be lightly toasted. Meanwhile, cook the fresh pasta with a bit of salt for 3-5 minutes. Drain and set aside. Throw the garlic, basil, almonds, and olive oil into a blender and puree it. Pour the drained pasta into a large mixing bowl. Next, dump the contents from the blender into the bowl. Add the Parmesan and salt. I used Himalayan pink salt crystals from Trader Joe's. Gently mix the pasta until everything is coated in sauce. Serve with a bit of black pepper on top.

Looks like green goo but it really is delicious :)