1. 1) Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. 2. 2) Using the tips of your fingers, mix the eggs with the flour, a little at a time, until everything is combined. 3. 3) Knead the pieces of dough until these all bind together to give you a large smooth lump of dough. 4. 4) Dust the work surface with some tipo ‘00’ flour. 5. 5) Take a piece of pasta dough the size of a large orange and press it out flat with your fingertips. 6. 6) Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. 7. 7) Click the machine down a setting and roll the pasta dough through again. 8. 8) Fold the pasta over itself and click the pasta machine back up to the widest setting to roll the dough through again. Repeat this process five or six times. 9. 9) Once you've rolled your pasta cut the sheets into roughly 4 by 1 inch pieces with a pastry wheel, then lightly dust with flour. Let pasta dry until leathery but still pliable, 5 to 30 minutes. 10. 1) Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or place the garlic and basil in a food processor and pulse. 11. 2) Add the pine nuts to the mixture and mix again. 12. 3) Gradually pour in the olive oil with the motor running; the mixture will emulsify. 13. 4) Transfer the pesto to a serving bowl and add the Grana Padano. 14. 1) Blanch the Stracci, the purple potatoes and string beans for 2 minutes in boiling salt water. 15. 2) Drain all of the above and mix the pesto into the mixture. Top with Grana Padano. ---------------------------------------------------------------------------
Nutrition
Ingredients
