A delicious homemade pasta dish with fresh basil pesto, perfect for a flavorful and aromatic meal.
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Place the flour in a mixing bowl, make a well in the center. Pour the eggs in the center of the hole, then add the olive oil & salt. Mix the dough with your hands until well combined.
Add water bit by bit while kneading the dough with the palm of your hand. Knead the dough until you end up with a smooth ball of pasta. Cling wrap the dough and let it rest for 10 minutes.
In a food processor, blend all ingredients together until you end up with a paste but not too thick consistency. Taste and adjust with salt & pepper if needed.
Get a rolling pin ready, dust your counter surface very lightly with some flour. Place the ball of dough onto the floured surface and press down to flatten the ball. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). Turn the dough over every now & then to make sure it stays lightly floured.
Bring a medium pot half full of water to boil, add a little olive oil blend.
Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).
Change the setting to 1 size smaller and feed each sheet through again (#4).
Change your roller to the final setting of your choice (not too thick & not too thin), then do a last feed of each sheet (#2).
Add the attachment that cuts the pasta into linguini ribbons to your machine. Feed each sheet through the cutter once, then it's ready to cook.
Place your linguini pasta into the rapid boiling water. Use a spoon to stir them up a little so they do not clump together. Boil for about 3 – 4 minutes, then remove the pasta from the water & place directly into a clean pan.
Place your pan onto medium heat, add a large spoon of basil pesto to your pasta & mix well while heating through. Season with salt & pepper to taste. Add a little bit of the pasta water to loosen up your pasta. Make sure everything is heated well, then serve.
Garnish with the grated parmesan cheese.
Ensure the basil is thoroughly dried before making the pesto to avoid excess moisture.
You can store extra pesto in the refrigerator for up to a week or freeze it for longer storage.
How do I make homemade basil pesto for linguini?
To make homemade basil pesto for your linguini, blend 4 cups of fresh basil, 2 cloves of garlic, 1 cup of finely grated Parmesan cheese, and 0.75 cup of olive oil in a food processor until you achieve a paste-like consistency. Adjust the seasoning with salt and pepper to taste.
Can I substitute ingredients in the basil pesto linguini recipe?
Yes, you can substitute ingredients in the basil pesto linguini recipe. For instance, if you don't have Parmesan cheese, you can use Pecorino Romano or nutritional yeast for a dairy-free option. Additionally, if you’re allergic to nuts, you can omit the almond flakes or replace them with sunflower seeds.
What is the best way to store leftover basil pesto linguini?
To store leftover basil pesto linguini, place it in an airtight container and refrigerate for up to 3 days. You can also freeze the pasta for up to 2 months. When reheating, add a splash of water or olive oil to prevent it from drying out.
What can I pair with basil pesto linguini for a complete meal?
Basil pesto linguini pairs wonderfully with grilled chicken, shrimp, or roasted vegetables for a complete meal. You can also serve it with a side salad or garlic bread to enhance the dining experience.
How do I know when my homemade linguini is cooked perfectly?
Your homemade linguini is cooked perfectly when it is al dente, which typically takes about 3-4 minutes in boiling water. Taste a strand to check for doneness; it should be tender but still have a slight bite to it.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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