Tagliatelle fatte in casa con pesto genovese

Immagine Ricetta

flavio_campaniolo

Preparation time

Orologio1 ora e 20 minuti

Difficulty

OrologioDifficile

Cooking time

Orologio5 minuti

Servings

Porzioni4

Le tagliatelle larghe e porose sono la base perfetta per il pesto genovese: una salsa cruda profumata in cui il basilico è il protagonista assoluto. #tagliatelle #pastafresca #pesto #ricettitradizionali #fattoincasa

Ingredients

Procedure

  • 0. Make a well: Pour the flour onto a wooden board (or work surface) and create a well in the center. Crack the eggs into the well and add a pinch of salt.
  • 1. Start kneading. Beat the eggs with a fork and gradually incorporate them into the flour from the edges. When the mixture thickens, work it with your hands.
  • 2. Knead vigorously. Work the dough with your palms for at least 10 minutes. You should obtain a smooth, compact, and elastic dough. If too dry, add a little water. If too wet, add a pinch of flour.
  • 3. Resting is essential: Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This will relax the gluten and make the dough easier to roll out.
  • 4. Roll out the dough. Divide the dough into 2-3 portions. Roll out one at a time with a rolling pin or pasta machine until thin (2-3 mm). The dough should be smooth and silky, but not too thin.
  • 5. Shape the tagliatelle: Lightly dust the pasta sheet with flour, roll it up without crushing it, and cut into strips about 6-8 mm wide. Unroll each strip and form small nests. Alternatively, you can use a pasta machine.
  • 6. Let them dry. Arrange the tagliatelle on a floured tray, well spaced apart, and let them dry for at least 30 minutes if you are not cooking them immediately.
  • 7. Clean the leaves with a damp cloth. If you must wash them, dry them thoroughly: water will ruin the pesto. In a mortar, crush the garlic with a pinch of coarse salt until creamy. Add the pine nuts and crush until a smooth paste forms.
  • 8. Add it a little at a time, rotating the pestle with gentle movements. The basil should be crushed, not chopped: this is the only way to release its aroma. Add the grated cheeses and continue crushing.
  • 9. Add the extra virgin olive oil in a drizzle, stirring with a spoon. The pesto should be creamy and glossy.
  • 10. Important note: If using a blender, use short bursts to avoid heating the basil. Refrigerate the blades and blender jug before using. Blend the garlic, pine nuts, and basil with a little oil first, then add the cheeses and the remaining oil.
  • 11. Bring a large pot of salted water to a boil. Cook the fresh tagliatelle for 2-3 minutes: taste them; they should be cooked but not mushy. Pour the pesto into a large bowl (not a pan) and add 2-3 tablespoons of the pasta cooking water. Stir well: the heat will help make it creamy without ruining it.
  • 12. Drain the tagliatelle directly into the bowl and gently combine with the pesto. If necessary, add a little more cooking water.
  • 13. Serve immediately, drizzled with olive oil and sprinkled with Parmigiano or Pecorino (optional). For a rustic touch, you can garnish with toasted pine nuts and a few fresh basil leaves. A dry, aromatic Ligurian white wine: Vermentino or Pigato. Alternatively, a chilled Italian sparkling wine also works well.

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    Creation date Jul 14, 2025

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