Homemade whole-wheat pasta with pesto
Whole wheat flour (for pasta only)
1¾ cup(s), not stone-ground
3 large egg(s), lightly beaten
2 medium clove(s)
2 cup(s), loosely packed leaves
Grated Parmesan cheese
Fat free reduced sodium vegetable broth
3 Tbsp, toasted
Extra virgin olive oil
- In medium wide bowl, using fork, stir whole-wheat flour and 1⁄4 tsp salt. Make well in center of flour and pour in eggs. Using fork, gently stir eggs and gradually incorporate flour into eggs until firm dough forms. Turn dough out onto work surface and knead until smooth and no longer sticky, 4 to 5 minutes. Wrap dough in plastic wrap and let stand at room temperature for 30 minutes.
- Meanwhile, in blender or food processor, place garlic and pulse until finely chopped, about 5 times. Add basil, cheese, broth, nuts, oil, and remaining 3⁄8 tsp salt and blend on high speed until smooth, about 30 seconds.
- Unwrap dough and divide into 4 equal portions. Working with 1 portion at a time (cover remaining dough to keep it from drying out), roll dough between long sheets of plastic wrap to as thin as possible, adding a little all-purpose flour as needed to prevent sticking. Take your time rolling and peel dough away from plastic wrap occasionally to help it roll out thinner. Roll each portion into roughly 22-by-5-inch oblong. Peel off top sheet of plastic wrap and loosen dough from bottom sheet. Using pizza cutter, cut dough into 1⁄2- to 1-inch-wide strips, then cut in half crosswise. (Or roll out dough using pasta machine, stopping at thickness level of 4 or 5.)
- Bring large pot of water to boil. Add pasta to pot, a little at a time so strands don’t stick together, and stir gently to separate strands. Cook pasta until al dente, about 5 minutes. Drain pasta and return to pot. Mix in pesto.
- Serving size: about 1 cup