Fresh Tagliolini with Pistachio and Parmigiano Reggiano DOP Pesto

See the recipe in action over on our Instagram!

Ingredients

For the tagliolini pasta:

• 200g ’00’ flour
• 2 medium/large eggs
• 60g coarse semolina (for dusting)

For the pesto:

• 100g pistachios, shelled
• 1 cup fresh basil leaves, packed
• 50g grated Parmigiano Reggiano DOP
• 1 large garlic clove
• 75ml Extra virgin olive oil
• Salt and pepper to taste
• A squeeze of lemon juice (optional)

Method

Making the Tagliolini Pasta:

1. Prepare the Dough:
   • On a clean, flat surface, create a mound with the flour and make a well in the center.
   • Crack the eggs into the well.
   • Using a fork, gently beat the eggs, gradually incorporating the flour from the sides of the well until a dough begins to form.
2. Knead the Dough:
   • Once the dough has come together, knead it with your hands for about 10 minutes until smooth and elastic.
   • Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
3. Roll and Cut the Pasta:
   • After resting, divide the dough into manageable portions.
   • Using a rolling pin, roll out each portion on a floured surface to a piece the width of your pasta machine.
   • Roll through the machine, folding 2 or 3 times at the halfway point on the dial (begin at 0 again once folded)
   • The sheet should be rolled just thin enough to be able to see colour through the dough
   • Dust the sheet lightly with flour as you roll it out.
   • Using the cutter attachment, Cut the sheet into thin strips (about 2mm wide) to form tagliolini.
   • Dust the cut pasta with semolina, making sure to get the semolina through all the strands

Making the pesto:

1. Prepare the Ingredients:
   • Toast the pistachios lightly in a dry pan over medium heat for a few minutes until fragrant. Let them cool.
   • In a food processor, combine the toasted pistachios, basil leaves, grated Parmigiano Reggiano, and garlic clove.
2. Blend the Pesto:
   • Pulse the mixture until chopped, not smooth
   • With the processor running at a low speed, slowly drizzle in the olive oil until the pesto reaches a smooth, creamy consistency.
   • Season with salt, pepper, and a squeeze of lemon juice if desired.
   • Adjust the consistency with more olive oil if needed.

Cooking the pasta and assembling the dish:

1. Cook the Tagliolini:
   • Bring a large pot of salted water to a boil.
   • Add the freshly made tagliolini and cook for 1-2 minutes until al dente.
   • Reserve a cup of pasta water before draining the pasta.
2. Combine Pasta and Pesto:
   • In a large mixing bowl, combine the cooked tagliolini with the pistachio pesto.
   • Add a splash of reserved pasta water to help coat the pasta evenly with the pesto.
   • Toss gently to combine, adding more pasta water if necessary to achieve a creamy texture.
3. Serve:
   • Plate the tagliolini and garnish with additional grated Parmigiano Reggiano, a drizzle of olive oil, and a few fresh basil leaves.

Serve it straight from the pan and enjoy every bite with friends and family, because good food is best shared.