Pasta 'n' Pesto

No, the rolling pin in the background was not used to roll the dough.  I am not that crazy.  However, this particular batch of pasta was a little obstinate--I think the semolina was a little drier.  Hence the need to sprinkle with a little water and roll fairly flat before feeding it through the KitchenAid. Ultimately it succumbed to my iron will and became some silky fettucini.  I used Mark Bittman's recipe for all egg pasta dough: 2 whole eggs, 3 egg yolks, 2 cups semolina and 1 tsp salt.  Process in food processor and chill at least 30 minutes.

I remember being the first family on the block to have an Atlas pasta maker circa. 1976.  My mom was a foodie when they used to call them "gourmets".  We had a drying rack just for pasta.  I remember the first batch we ate with butter/garlic and parmesan. Subsequently never ate another Spaghetti-O.

If you are going through the trouble of making homemade pasta, keep the sauce simple and preferably homemade.

Yes, I know the Italian grandmothers didn't own food processors, but they also didn't have to drive 25 miles each way to work everyday. 

Pesto

3 cups basil leaves

1 cup walnuts

1 tsp kosher salt

2 cloves garlic

olive oil

Put all ingredients in the bowl and process til a thick paste forms.  Drizzle in the olive oil til it looks like this:

 Store in refrigerator.  When ready to use put ~1/3 cup in saucepan and add ladle of pasta cooking water.  Heat til warmed through and combine with pasta.  I don't add cheese to the pesto because I prefer some freshly grated parmesan on top.

Mangia!