Shan and I don’t eat pasta very often, and I have never considered myself much of a pasta person, that is, until I started eating fresh pasta. Making pasta from scratch is far easier than many people expect. Even though it’s takes more time than whipping out a box of Barilla, it’s 100% worth it. Not only does it taste way better, but kneading the dough, rolling it thinner and thinner, before cutting it into your desired shape, is so satisfying.
When it comes to eating fresh pasta, I love keeping it simple. A touch of oil, sprinkling of salt, and a healthy grating of parmesan is a thing of beauty, but in this case, we tossed ours in some freshly made Pesto. It made for a lovely meal that didn’t leave us crawling to the couch for a nap, as pasta often does.
If you’re feeling up to it (you should be!), start by making fresh pasta and some pesto from scratch!
- 2 servings of fresh pasta
- 2-3 tbsp Pesto (adjust to taste)
- A couple pinches of crushed almonds
- Olive oil
- Salt & pepper
- In a large pot filled with water, salt your water, and bring to a boil.
- Add pasta, cooking until al dente (about 2 minutes with fresh pasta).
- Once pasta is cooked, strain, then drizzle lightly with olive oil, tossing to coat.
- Add pesto to taste.
- Serve pasta, garnishing with a sprinkle of crushed almonds, a generous grating of parmesan, and some salt & pepper to taste.
Layers of pasta, tiny wisps of parmesan…be still my heart!