The other day I had a go at making pesto and pasta from scratch. I really liked making the pesto and it tasted great and I feel like that was worthwhile making from scratch.
It was the first time I had ever made pasta and despite thinking it was rolled thin enough by the time it came to cooking it, it just seemed way to thick so put in the extra time and effort to roll it paper thin. Even when you think it is thin, roll it a bit more. Or even better put the dough through a pasta machine.
To make the wild garlic pesto you will need.
1 large handful of wild garlic leaves.
1 large handful of basil leaves.
1 large handful of pine nuts.
1 large handful of Parmesan.
1 large glug of olive oil.
1 pinch of sea salt.
Wash and chop the wild garlic.
Put the wild garlic in with a pinch of salt to the pestle and mortar and pound it until it become a bruised dark green.
Then chop the basil
Add to the wild garlic, pound and mix it in.
Next add the toasted pine nuts and grind them up into the mix.
Add the freshly grated Parmesan and mix with a spoon.
Add the oil until the mix binds together
The pesto is done.
Next for the pasta.
You will need extra strong flour. 100g per person and one large egg per person.
Crack the eggs in a bowl and scramble up. Put the flour on the work surface and make a well in the flour. Add the egg into the middle of the flour.
Mix with your hands until a dough forms.
Once the dough comes together knead it for five minutes.
Then roll the dough as thin as possible.
Cut the pasta into strips about 1cm thick. Roll the pasta out thinner than mine for a better result though!
Boil the pasta, mine took a while because of it being thick!
Stir the pesto into the cooked pasta and that is that.