Pesto with Fresh Fettuccine

Music: Phoenix – Love Like a Sunset Part 2

Does anyone know where all the basil was this summer?? We couldn’t find it anywhere. So when James came home with 3 brilliant bushels of fragrant basil I promptly began a pesto production line.


We make a lot of fresh pasta.  It tastes really great and is not that difficult to make.  We were given this by our friend Taryn when we got engaged. We use it all the time. If you don’t have one – save for it and go get one.  They also have ones you can hand crank but that’s a lot of work.

We make this a lot in the summer.  Its good to finally write it down!

What you’ll need:

Pasta – 2 ½ cups of flour, 2 egg yolks, 3 whole eggs, 3 tablespoons of olive oil. (This recipe is my own. I’ve used Giada’s and Lidia’s in the past but we make it so much I came up with my own).

Pesto – 3 bushels of basil, 4 garlic cloves, ½ cup of olive oil, 3/4 cup of grated Pecorino Romano, ½ cup of toasted pine nuts, ½ tablespoon of salt and pepper. (We canned two containers and froze them). For 1 lb of pasta you can use 1 bushel of basil, 1½ garlic cloves, 3 tablespoons of olive oil, 3 tablespoons of pine nuts, ¼ cup of cheese –  you can use parmesan if you prefer.


For the pasta:

  • In a mixer, aerate 2 ½ cups of flour on low setting.
  • In small bowl mix together 2 egg yolks, 2 whole eggs and three tablespoons of olive oil.
  • On medium setting add wet mixture to flour. Mix until dough forms a ball.  Touch the dough and make sure it stays together. If any remains on your finger add a bit more flour until dough is the consistency of a stress ball.
  • Cut dough into 4 pieces. Add the flat attachment to stand mixer.  Start on level 1 and guide through top. Do this until you reach level 4.

Flat Pasta

  • Cut long flat pasta pieces so they are 12 inches long each.
  • Affix either spaghetti or fettuccini attachment (depending on what you like) and run dough through attachment again.


  • Put aside on floured tray and leave out until you are ready to cook.
  • The pasta will cook in about 3-5 minutes and some will also rise to the top of the pot.

For the pesto:

  • Wash basil thoroughly (it holds a lot of dirt)
  • Toast pine nuts in a small fry pan. Let cool.
  • Put basil in food processor.  Pulse until basil is chopped.
  • Add salt, pepper, garlic, grated cheese and pine nuts.  Pulse until all ingredients are combined.
  • Add olive oil and pulse.
  • Put over pasta and serve.

I combined about 2 tablespoons of truffle oil (because I had it) to the pesto before I added it to the pasta.

Fettucini with Pesto



Filed under Kitchen Things, Pasta, Recipes

4 responses to “Pesto with Fresh Fettuccine

  1. Mat-e-o

    Jesus… that pasta looks amazing.

  2. cia

    yum! sometimes I add a little lemon juice to my pesto. It helps hold the gorgeous green color and tastes great too.

  3. Pingback: Sunday Night Dinner! – Ragu Bolognese with Homemade Tagliatelle «

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