- 4
Ingredients
- PASTA
- 1 3/4 cups plus 3 tablespoons “00” flour
- 1/4 cup plus 1 tablespoon semolina flour
- 3 large eggs
- 1/4 teaspoon fine sea salt
- Heaping 1/8 teaspoon crumbled saffron threads
- PESTO
- 3/4 cup plus 2 tablespoons shelled unsalted pistachios
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh orange juice
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- 2 tablespoons finely grated Parmigiano-Reggiano or Grana Padano chees
Preparation
Step 1
FOR PASTA: In a large bowl, blend “00” flour and semolina flour, then mound and form a well in the center. Add eggs, salt and saffron to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then transfer to a clean work surface and knead for 5 minutes. Wrap dough tightly in plastic and let rest in refrigerator for 30 minutes.
Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.
Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is scant
1/16 inch thick. Cut sheet in half crosswise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough, then cut sheets into tagliolini or spaghetti.
Bring a large pot of salted water to a boil.
FOR PESTO: Meanwhile, in a blender or food processor, combine 3/4 cup nuts, oil, juice, salt and generous pinch pepper; purée until smooth. Add cheese and pulse to combine.
Add pasta to the boiling water and cook until al dente. Reserving 1/2 cup pasta cooking liquid, drain pasta, then add pasta back to pot. Immediately add pesto and 1/4 cup of the pasta cooking liquid. Heat over medium heat, tossing pasta gently but thoroughly to evenly coat strands and adding remaining pasta cooking liquid to moisten, if necessary, for 1 minute, then remove from heat. Adjust seasoning and transfer to serving bowls. Garnish with remaining 2 tablespoons nuts. Serve immediately.