Making your own pasta is super satisfying. We've paired this easy homemade pasta shape with pesto and beans. It's a ripper.
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Serves
4
For The Trofie & Beans:
Semolina
Water
Green Bean
For The Pesto:
Basil
Pine Nuts
Parmesan
Garlic Clove
Olive Oil
Salt
Black Pepper
Serves
4
For The Trofie & Beans:
Semolina
Water
Green Bean
For The Pesto:
Basil
Pine Nuts
Parmesan
Garlic Clove
Olive Oil
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Tip the fine semolina onto your work surface, using a bowl to create a well in the middle of the semolina. Fill the semolina volcano with warm water. Using a fork, begin mixing the semolina into the water gradually until you have a thick paste. Now, using your hands, incorporate the rest of the semolina to form a shaggy dough.
Step 2.
Knead for 5 mins until the surface is smooth and elastic. Form into a ball and rest the dough under an upturned bowl for 15 mins.
Step 3.
While the dough rests, make the pesto and beans. Trim the ends of the beans and cut into 4-5cm lengths. For the pesto, add the basil and pine nuts to a food processor, finely grate in the Parm and garlic and whizz to a thick paste. Add olive oil gradually until you have a thick-ish pesto. Season to taste with salt and black pepper.
Step 4.
To roll the trofie, pinch off a marble-sized piece of dough and place it on your work surface. Using the palm of your hand, roll that piece of dough forwards, forming it into a sausage shape. Now, draw your hand backwards, dragging the outside edge of your palm over the sausage whilst applying a little pressure. The dough will twist and turn into a beautiful little spiral. Repeat with the rest of your dough.
Step 5.
Bring a pan of salted water to a boil and drop the beans in for 3 mins. Now, add the trofie in for a further 1-2 mins. Scoop the pasta and beans out into a large mixing bowl and add a few generous spoonfuls of the pesto. Toss together with a splash of hot pasta water to loosen if necessary.
Step 6.
Divide between warm bowls and top with extra Parmesan.
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