Silk Handkerchief Pasta With Mint Pesto Food
SILK-HANDKERCHIEF PASTA WITH MINT PESTO
Provided by Molly O'Neill
Categories dinner, pastas, project, main course
Time 30m
Yield 6 to 8 first-course servings
Number Of Ingredients 12
Steps:
- To make the pasta, combine the flour and salt in a large bowl. Make a well in the center of the flour and add the wine. Using a fork, gradually incorporate the wine into the flour, starting in the center and slowly working out.
- Gather the dough into a ball. If it seems too dry, add more wine 1 teaspoon at a time; if it seems too wet, add a little more flour. Knead the dough until it feels smooth and very even in consistency, 1 to 2 minutes.
- Following the manufacturer's instructions for your pasta maker, stretch the dough out, ending with sheets as thin as possible. Using a sharp knife, cut the sheets into 5-inch squares and lay them on cotton dish towels, covering each layer with another dish towel.
- To make the pesto, combine all the ingredients in the bowl of a food processor and process until fairly smooth. Transfer the sauce to a small bowl and leave at room temperature while you cook the pasta.
- Bring a large kettle full of salted water to a bowl. Cook the squares, 5 at a time, in the water for 3 minutes. Use a mesh strainer or skimmer to remove the cooked pasta and transfer to a large plate or platter. (A little water adhering to the noodles will keep them from sticking together.) Repeat until all the pasta is cooked.
- Add 1 cup of the boiling pasta water to the sauce and mix well. Drop 5 pasta squares on each plate so that they resemble dropped handkerchiefs. Top each serving with 2 to 3 tablespoons of the sauce and serve immediately with grated parmesan on the side.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 44 grams, Fat 27 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 323 milligrams, Sugar 1 gram, TransFat 0 grams
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