Recipe for homemade pasta with green truffle pesto
Homemade pasta with green truffle pesto – it’s almost unbelievable that something so simple can be so delicate and flavorful.
You are probably already aware of the significant difference between supermarket fresh pasta and dried spaghetti or the bagged pasta twists.
Homemade fresh pasta is even better! At first, it might sound daunting, but homemade pasta is remarkably easy to take on – and the time spent is truly worthwhile.
When we Danes eat pasta or spaghetti, it’s typically in connection with a good “old-fashioned” serving of pasta with meat sauce, which ranks among the Danes’ clear favorites when it comes to dinner. I dare bet that many of us even perceive pasta with meat sauce as a Danish classic on par with a good roast pork with all the trimmings. And to be fair, it’s also delicious and a dish many of us Danes grew up with.
We usually give the meat sauce a lot of love and attention: the meat gets well browned, and the sauce is allowed to simmer and reduce so that all the flavor nuances come through beautifully. The pasta, on the other hand, often comes from a bag and is quickly thrown into a pot of boiling water about 10 minutes before the sauce is ready. It’s the latter that runs the show!
Pasta ranks among the Italians’ greatest prides, and if we don’t associate pasta with something Danish, we at least associate it with something quintessentially Italian. However, pasta can be traced back to ancient China many years before it came to Italy, but that’s a whole other story. In any case, the Italians have perfected their version of pasta and made it uniquely their own.
If you want to eat pasta in a truly authentic Italian manner, you should actually skip the meat sauce. In traditional Italian pasta dishes, it’s the pasta that is the focal point: this is where energy and lots of love are placed! Here, the pasta is the star of the show, while the sauce – typically a very simple sauce based either on tomato or cheese and cream – is just a companion meant to balance and round off the dish.
In this recipe, it’s clearly the pasta that is the key element, and I served the fresh homemade pasta with a wonderful green pesto with truffle oil.
Watch a teaser for our video where we make pasta here:
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Homemade Pasta with Green Truffle Pesto
Equipment
- Pasta Machine
Ingredients
- 2 pcs. Egg
- 200 gram Flour for example wheat flour, tipo 00 or durum wheat flour
- 27 gram Salt
- Pesto green pesto with truffle - amount as needed
- 1 handful Sage Leaves crispy fried
Instructions
Homemade pasta
- Start by pouring the flour into a pile on the kitchen counter.
- Now, dig a hole in the middle of the flour pile.
- Crack the two eggs into the hole and add salt.
- Take a fork and whisk the eggs while gradually mixing the flour with the eggs.
- Gather the dough with your hands into a ball. Wrap the dough in plastic wrap or a plastic bag.
- Place it in the fridge for half an hour.
- Sprinkle flour on the kitchen counter.
- Take the dough out of the fridge and roll it out on the kitchen counter with a rolling pin. Roll it as thin as possible.
- Sprinkle flour on the rolling pin.
- Let the dough wrap around the rolling pin and roll the rolling pin a few times across the counter with light pressure.
- Then, unroll the pasta dough from the rolling pin.
- If the pasta needs to be even thinner, give the dough another round with the rolling pin (You can also use a pasta machine). When the dough has the desired thickness, sprinkle a good amount of flour and fold it a few times. Cut the folded dough into 1-centimeter thick slices.
- Take a pot and fill it with water.
- Bring the water to a boil.
- Put the pasta in the boiling water. Let the pasta boil for 4 minutes.
- Remove the cooked pasta from the water with a pasta spoon - do not pour the water out, and under no circumstances rinse the pasta with water! We want to keep the starch on the pasta's surface so the sauce/pesto adheres better.
Serving
- Toss the pasta in the green pesto. You can certainly use a store-bought green pesto from the supermarket, but it tastes best when homemade. If you want to make your own delicious,
- Serve immediately.