Simple and delicious homemade linguini made with fresh homemade basil pesto. My take on an authentic Italian classic dish made from scratch without a pasta maker.
- 1 3/4 cups Bob’s Red Mill All-Purpose Flour
- 1/3 cup Bob’s Red Mill Semolina Pasta Flour
- 3/4 cup water
- Salt, for water
- Extra grated parmesan for serving
- 3 cups basil leaves
- 2 tablespoons pine nuts
- 2 garlic cloves
- 2/3 cup grated parmesan cheese
- 2/3 cup olive oil
- salt and pepper to taste
For the pesto
- Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside. Can be made a day in advance. See notes below if you don’t have a food processor.
For the pasta
- Mix flour and semolina in a small bowl. Place on the counter and form a mound. Create a well in the center of the mound about 6 inches wide. Fill the well with water and slowly incorporate some of the flour mixture until the liquid has the consistency of batter. Work the rest of the flour into the batter until a sticky dough is formed.
- Knead the dough for 10 minutes until firm and elastic. If the dough is too crumbly, wet your hands and continue to knead. If too wet, knead in some extra flour. Let dough rest for 20 minutes in a plastic bag or wrapped in plastic wrap before proceeding. This is very important for dough texture and easy rolling.
- Meanwhile, bring a large pot of generously salted water to a boil.
- Using a rolling pin, roll out the dough as thin as possible on a floured surface. I target just over 1/16th of an inch thick. Cut the sheet in half with a sharp knife or pizza wheel so you have two large rough squares/ovals. Generously flour all sides to prevent sticking!
- Start with one edge and fold the dough over 4 or 5 times into a very loose cylinder. Use a sharp knife and cut the dough crosswise into the desired pasta width. Pasta will expand when cooked so slice slightly thinner than desired. For example, I cut linguini just under 1/4 inch wide. Toss cut pasta to unravel and repeat with the other sheet of dough. Alternatively, you can loosely roll each end inward towards the center and slice crosswise into strips. This method allows you to insert your knife between the two rolls and simply lift to unravel.
- Add pasta to boiling water and cook for 3-4 minutes. Strain and place in a large bowl and toss with pesto to fully coat as desired. If pesto is too thick, add some extra olive oil. Serve with freshly grated parmesan.
For the pesto: If you don’t have a food processor, you can use a standard blender or single-serve blender instead. Just don’t blend too aggressively or it will turn into a creamy paste. If using a single-serve blender, combine all ingredients together and pulse until smooth.
- Serving Size: 1/4 pasta with pesto
- Calories: 425
- Sugar: 0.2g
- Sodium: 327mg
- Fat: 16.7g
- Saturated Fat: 4.1g
- Carbohydrates: 61.9g
- Fiber: 4g
- Protein: 15.4g
- Cholesterol: 8mg
Keywords: simple pesto pasta, homemade pasta recipes, basil pesto