A delicious homemade pasta dish featuring fresh basil pesto and paparadelle pasta.
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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 & smooth to your choice of thickness (about 3mm thick). Turn the dough over every now & then to make sure it stays lightly floured.
Take a pizza cutter & cut thick ribbons, lengthwise.
Bring a medium pot half full of water to boil, add a little olive oil blend.
Place your paparadelle 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 minutes, then remove the pasta from the water & drain but do not rinse the pasta.
Place your pan onto medium heat, add a large spoon of basil pesto & 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 my paparadelle pasta?
To make homemade basil pesto for your paparadelle, blend 4 cups of washed and dried basil, 2 cloves of fresh garlic, 1 cup of finely grated Parmesan cheese, and 0.75 cup of olive oil blend in a food processor. Adjust the consistency with salt and pepper to taste, ensuring it's a smooth paste but not too thick.
What are some good substitutions for ingredients in basil pesto paparadelle?
If you need substitutions, you can use spinach or arugula instead of basil for the pesto. For a nut-free version, replace almond flakes with sunflower seeds or omit them entirely. Additionally, you can use nutritional yeast instead of Parmesan cheese for a dairy-free option.
How should I store leftover basil pesto paparadelle?
To store leftover basil pesto paparadelle, 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 to the pan to help loosen the pasta and prevent it from drying out.
What can I pair with basil pesto paparadelle for a complete meal?
Basil pesto paparadelle pairs wonderfully with grilled chicken or shrimp for added protein. You can also serve it alongside a fresh salad or roasted vegetables to create a balanced meal. A light white wine, such as Pinot Grigio, complements the flavors beautifully.
How long does it take to cook paparadelle pasta?
Paparadelle pasta typically cooks in about 3 minutes when boiled in rapidly boiling water. Be sure to stir it gently to prevent clumping, and drain it without rinsing to keep the starch that helps the sauce adhere.
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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