Good afternoon community steemit this time I will share with you this excellent dish of Fetuccini with Pesto, I hope you like it ...
INGREDIENTS:
- To the egg
- Flour 200gr
- Salt 1gr
- Olive oil 10 cc
- Egg 2 units
PROCEDURES:
Mix the flour with the salt and form a crown on the work bench. Place the egg and oil in the center of it. Knead and let rest at room temperature covered with a film. Soak the dough and finally stretch it to point two of the laminator or with a 2 mm roller Cut the tapes 5 mm wide. Cooking Boil the pasta in plenty of salted water. When it is al dente, remove and cut the cooking in cold water. Drain well, sprinkle with a little neutral oil and reserve.
CLASSICAL PESTO:
- fresh basil 30gr
- coarse salt c / n
- garlic 1 tooth
- 20gr walnuts
- Parmesan cheese 40gr
- 100cc olive oil
STEPS:
process the basil leaves together with the coarse salt (its function will be to break the basil fibers and maintain the color of the same), the peeled garlic and the nuts. Once well processed add the grated cheese. Finally the oil is added in the form of thread until a cream is obtained.