Fresh Pasta with Pesto Sauce


This recipe is for fresh pasta, easily made with flour and water. This is served with a pesto sauce, but the pasta can be served with a sauce of your choice.


For the pasta

150g All-purpose flour
1 Teaspoon sea salt
200 - 240 ml water

For the pesto

25g parmesan (or similar vegetarian cheese)
1 garlic clove
60g fresh basil
50ml extra virgin olive oil
50g toasted pine nuts
salt and pepper


1. Place the flour and salt in a bowl and add 200ml water to start. Use a fork and mix together, adding the rest of the water as needed to create a dough.
2.Turn out the dough onto a lightly floured surface. Use your hands and knead the dough, adding a little additional flour as needed until you create a smooth, non-sticky dough.
3. Wrap your dough with plastic wrap and let it rest for at least 30 minutes at room temperature. This step allows the dough to relax and allows it to be shaped more easily than if you began to work with it immediately.
4. Once the dough has rested, break off about 1/4 of the dough keeping the rest wrapped. On a lightly floured surface use your hands to roll the dough into a tube about 1/2 to 3/4 of an inch round. Keep the dough lightly floured to prevent sticking.
5.Use a sharp knife and cut the tube into 1/4 of an inch little pillows. Sprinkle the pillows with flour.
6. To shape the trofie, take a lightly floured piece of dough and rub it briskly between the palms of your hands to create a little tube with tapered ends.
7. Lightly flour a baking sheet, and lay the prepared trofie on the pan. Use within a two hour period or refrigerate until ready to use.
8. When ready to cook, bring a large pot of salted water to a boil, and drop in all the trofie. If cooked within an hour of preparation they will only take a few minutes to cook “al dente”. Once cooked, retain a small cup of pasta water and drain the trofie.
9. To make the pesto sauce, place all the ingredients in a food processor or blender and blitz until smooth.
10. To serve, add a little of the reserved cooking water to the pesto sauce and mix well with the pasta.

healthy alternative: 

To make your pasta have a higher fibre content, you could use half wholemeal flour and half white flour.

You could also reduce the amount of oil in the pesto sauce and add a little natural yoghurt instead.