Recipe - Pesto Pasta

PASTA
3 cup Unbleached allpurpose flour
2 lg Eggs; lightly beaten with
One fourth cup Pesto Sauce

PESTO SAUCE
2 md Garlic cloves
2 cup Fresh basil leaves; packed
One half cup Extravirgin olive oil
One half cup Feta cheese; crumbled
(about 3 oz.)
One fourth cup Walnuts; chopped

For The Pasta:

Following the instructions given in your owner's manual, prepare and set up
the pasta machine with an extruder die to make the disired shape of pasta.

All ingredients must be at room temperature. Place the liquid ingredients
in a glass measuring cup. If less than Three fourths cup, add some water to make up
the balance.

Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta
machine on. Slowly pour the liquid ingredients through the feed tube. Mix
for approximately 3 minutes, or until the dough appears to be coming
together in soft peasized crumbs.

Following the instructions given in your owner's manual, begin to extrude
the dough. Cut off the first 2 to 3 inches extruded and discard. As the
pasta begins to come out, gently move it away from the machine. Cut with a
sharp paring knife or scissors at desired lengths. Place extruded pasta on
a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes
before cooking, or store for later use.

For The Pesto Sauce:

Put the garlic, basil leaves, and olive oil in a blender jar or food
processor bowl. Process until smooth. Add the feta cheese and walnuts and
process just until the cheese is blended into the mixture. The sauce should
have the same consistency as heavy cream. If too thick, add additional oil
or water, a tablespoon at a time.

The recipe for the Pesto Sauce makes enough for 4 servings when used as a
pasta sauce, which by the way, it pretty darn good!

Both recipes are from the book 'The Ultimate Pasta Machine Cookbook' by Tom
Lacalamita Simon & Schuster ISBN# 067150102X.

Shared by Sandy Gamble scg@indirect.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini