Ingredients
Ingredients:
For the pasta:
- 500g Italian Tipo 00 durum wheat flour
- 6 medium free-range eggs
- 3½ tbsp cold-pressed rapeseed oil
For the Sauce:
- 50g Parmigiano Reggiano
- 100g unsalted pistachios, shelled
- 75g cold-pressed rapeseed oil
- 75g extra virgin olive oil
- 1 garlic clove
- 80g fresh basil leaves
- Grated zest from half a lemon
- 2 tsp sea salt flakes
- Black pepper
Sophie’s Fresh Pasta - Light and Zesty
Ever tried making your own pasta?
Light, zesty, nutty… this one’s a showstopper!
It’s easier than you think, especially with this gorgeous sunshine yellow Ankarsrum, the result is utterly irresistible. Silky lasagnette (mini lasagna), tender and light, tossed in a bright, nutty pistachio & lemon pesto, with a sprinkle of parmesan on top… absolute comfort on a plate.
Sophie is a medical writer, food writer and founder of The Corner Plot (@TheCornerPlot). She has trained in two Ottolenghi restaurants, is a member of the Guild of Food Writers and a Great Taste judge. Sophie writes Bittersweet, a Substack exploring food, place and living well.
Method:
- Make the pasta: Set up the Ankarsrum with the dough knife and roller. Add the flour to the bowl and start the mixer, then add the eggs one at a time, followed by the oil. Mix until just combined.
- Knead: Knead in the mixer on a medium speed for 8 minutes. Tip the dough onto a work surface, shape into a ball, cover, and rest in the fridge for 30 minutes.
- Sauce: Now it’s time to make a vibrant pistachio and lemon pesto. Using the Ankarsrum blender attachment, blitz the parmesan first, then add the remaining sauce ingredients and blend into a rough paste. Season to taste.
- Shape the pasta: Lightly flour your work surface. Divide the dough into manageable sections. Feed each piece through the roller on the lowest setting, then gradually pass it through higher settings until it reaches position 6. Repeat with the remaining dough to create thin sheets of pasta.
- Cut into lasagnette: Pass the pasta sheets through the roller fitted with the cutter attachment to cut them into lasagnette.
- Cook: Cook in salted boiling water for 1–2 minutes. Drain, reserving a few tablespoons of the cooking water, then toss the pasta with the pesto and a splash of the reserved water.
- To serve: Top with extra parmesan and pistachios.
Enjoy.
