We made three things: tagilatelle (egg noodles), gnocchi, and pesto sauce.
Tagliatelle
Eggs (approximately 1 egg per person)
100 grams of flour per egg
In a bowl, place the amount of flour you are using. Create a crater in the flour for the eggs, and place the egg whites and yolks in the crater (make a "volcano" as D likes to say). Mix the flour and eggs together until they are of one consistency. Then, roll very thin so that you can see through the dough (this is the hard part!). The thinner the noodles are, the better. I admit in our photos below, the noodles are too thick; although they are still tasty they would be much better if we had been a little bit more patient while rolling the dough. After the dough is rolled, fold the dough using a sort of "trifold" method (see photo below) and cut into strips. Unfold and place on a baking sheet. If you make extra pasta, it should keep for approximately a week in your fridge.
1 cup olive oil
1 teaspoon salt
handful pine nuts
1/2 handful walnuts
parmesian cheese
pecorino cheese
40-50 large basil leaves
2 cloves garlic
Making homemade pesto sauce is super easy. Place the olive oil, garlic cloves, basil leaves, and a handful of pine nuts in the blender and mix until one consistency. Add walnuts and mix again. If the sauce seems too thin or thick to you, add a bit more olive oil (if too thick) or pine nuts (if too thin). Also add the salt. Grate 4 spoonfuls of Parmesan cheese and 2 spoonfuls of pecorino cheese (large spoonfuls). Pour the pesto sauce into a large bowl, add the cheese, and stir. Presto, you have pesto! If you make extra pesto sauce, you can easily freeze the sauce until you are ready to use it.
To Be Continued with our 5 hour cooking experiment part 3: gnochhi
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