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This tagliatelle with home-made pesto recipe is a step by step guide for how to make your own tagliatelle and your own home-made pesto. Impress your friends and dinner guests with your culinary skills with this simple, rustic Italian dish.
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Tagliatelle with Home-made Pesto

This tagliatelle with home-made pesto recipe is a step by step guide for how to make your own tagliatelle.
Course Dinner
Cuisine Italian
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 1
Calories 587kcal
Author Neil

Ingredients

For the Pasta Ingredients:-

  • 100 g pasta flour
  • 1 egg
  • 1 teaspoon olive oil

For the Pesto Ingredients:-

  • 10 g basil leaves
  • 10 g pine nuts lightly toasted
  • 1 small clove garlic
  • 25 ml extra virgin olive oil
  • 10 g grated parmesan cheese

Instructions

  • If you have a food processor, pulse together all of the pasta ingredients until they resemble damp breadcrumbs. If you do not have a food processor, fold the ingredients together in a mixing bowl.
  • Dust a work surface with some pasta flour and knead the pasta for 2 minutes. Form into a ball, wrap in cling film and put into the fridge.
  • If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto the fridge.
  • Once the pasta has rested for at least half an hour in the fridge remove it and roll it out, using a rolling pin on a lightly floured surface to as thin as possible. It should be nearly see-through.
  • Cut the pasta into fine long strips of approximately 0.5cm wide by 30cm long.
  • Cook the pasta for 6 – 8 minutes in a saucepan of salted boiling water.
  • Once the pasta is al-dente (cooked) drain it into a sieve, then return it to the saucepan and add the pesto mixture. Mix together thoroughly.
  • Serve in dishes or bowls topped with finely chopped parsley.

Nutrition

Calories: 587kcal | Carbohydrates: 79.3g | Protein: 22g | Fat: 19.7g | Saturated Fat: 4.5g | Cholesterol: 192.8mg | Sodium: 211.6mg | Fiber: 3.3g | Sugar: 0.9g | Vitamin A: 700IU | Vitamin C: 3.3mg | Calcium: 180mg | Iron: 3.1mg