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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
Keyword home made tagliatelle, how to make pesto, how to make tagliatelle, tagliatelle and homemade pesto
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