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1 x pesto recipe 455g/1lb fresh egg pasta dough flour, for dusting
a handful of fresh basil leaves, torn up
100g/31oz freshly grated pecorino cheese,
plus a little more for serving
Every village in Italy has its own way of shaping pasta. On the Ligurian coast they call these shapes 'silk handkerchiefs' because they're light and delicate.
Method
First make your pesto. Then make your egg pasta dough and roll it out to 2mm on your pasta machine. Lay all the long strips on a well-floured worktop. Using a knife or a pasta wheel, cut the strips into rectangular pieces, roughly the size of beer mats.
Cook the pasta in a large pan of boiling salted water for about 3 minutes, until just cooked, then drain, reserving a little of the cooking water. Toss the cooked pasta with the pesto, the torn basil leaves and the pecorino. Taste and season if necessary, and add a few spoonfuls of the cooking water if you need to loosen the sauce up a bit. Serve sprinkled with more pecorino and tuck in straight away
a handful of fresh basil leaves, torn up
100g/31oz freshly grated pecorino cheese,
plus a little more for serving
Every village in Italy has its own way of shaping pasta. On the Ligurian coast they call these shapes 'silk handkerchiefs' because they're light and delicate.
Method
First make your pesto. Then make your egg pasta dough and roll it out to 2mm on your pasta machine. Lay all the long strips on a well-floured worktop. Using a knife or a pasta wheel, cut the strips into rectangular pieces, roughly the size of beer mats.
Cook the pasta in a large pan of boiling salted water for about 3 minutes, until just cooked, then drain, reserving a little of the cooking water. Toss the cooked pasta with the pesto, the torn basil leaves and the pecorino. Taste and season if necessary, and add a few spoonfuls of the cooking water if you need to loosen the sauce up a bit. Serve sprinkled with more pecorino and tuck in straight away