Pasta Genovese

Pasta Genovese

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The classic among Italian pasta dishes.

Ingredients

For the pasta:

• 500 g fresh durum wheat flour
• 6 eggs
• 5 g salt
• 2 tbsp olive oil

For the pesto:

• 50 g basil leaves (without stems)
• 50 g Parmesan (freshly grated)
• 40 g pine nuts
• 2 cloves of garlic
• ½ tsp coarse sea salt
• 120 ml olive oil

preparation

Pasta:

1. Make a mound of flour on a work surface and form a deep well in the middle.
2. Add eggs, salt and olive oil, and gradually work in flour with a fork.
3. When the dough is firm enough, continue kneading with your hands until it is smooth and supple (approx. 10 minutes).
4. Wrap in cling film and let rest for about 30-40 minutes.
5. Then roll out the dough and cut it into the desired pasta shape or process it further with a pasta machine.
6. Cook in plenty of salted water for about 2-4 minutes (depending on thickness).

Pesto:

1. Finely grind basil leaves with pine nuts, garlic and salt in a mortar or blender.
2. Add Parmesan and olive oil and process into a homogeneous paste.

Finish:

1. Drain freshly cooked pasta and mix with the pesto.
2. Serve with additional pine nuts and Parmesan cheese, if desired.
3. Enjoy!