5 portions
Mix the water with the flour gradually, either on the table creating a flour well or in a bowl.
When the ingredients start to bind together, knead by hand with energy, stretching and pulling the dough to allow the flour’s gluten to start working.
After a few minutes, the dough will come together and result in a smooth and homogeneous dough. If too sticky, add a touch of flour; if too dry, add a splash of water.
Wrap the dough in film and leave to rest for about 30 minutes.
Cut thick strips of pasta and roll them on the table to thin them out.
Cut the strips into 5 cm pieces and roll them thinner if needed.
Attach the end of the pasta strip under the ferretto and roll it forward with the palm of your hand to create a spiral shape.
Chef’s Tips:
If you keep the fresh pasta shaped in the fridge for ½ days, make sure it is properly dusted with flour for humidity and kept in a covered container/tray. Alternatively, you can freeze it in sealed boxes and cook it straight from frozen into boiling water.
Place all the ingredients into a blender and blitz until you have a grainy paste.
Cook the pasta in salted boiling water.
When ready, toss the pasta into the pesto away from the heat, mixing and tossing to coat well, adding a splash of pasta water to loosen up the sauce.
Plate and enjoy!
