Imagine twirling your fork into a plate of silky, freshly made pasta, coated with a luxuriously creamy walnut sauce that whispers of Italian countryside kitchens. This isn't just another recipe—it's a culinary journey that transforms simple ingredients into a masterpiece that will make your taste buds dance with joy. Whether you're a passionate home cook or a curious food adventurer, our Fresh Pasta with Roasted Walnut Sauce promises to elevate your cooking skills and impress even the most discerning dinner guests.
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 cup walnuts, toasted
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt to taste
- Fresh basil for garnish
Instructions
- In a large mixing bowl, create a flour well by making a crater in the center of the flour. Crack the eggs into the center of the well.
- Gradually incorporate the flour into the eggs using a fork, mixing until a shaggy dough begins to form. Once the mixture becomes too thick for the fork, use your hands to knead the dough.
- Knead the pasta dough on a clean, floured surface for about 10 minutes until smooth and elastic. If the dough feels too dry, add a few drops of water; if too sticky, dust with additional flour.
- Wrap the pasta dough in plastic wrap and let it rest at room temperature for 30 minutes to allow the gluten to relax.
- Meanwhile, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring constantly until fragrant and lightly golden. Remove from heat and let cool.
- After resting, roll out the pasta dough using a pasta machine or rolling pin until thin and translucent, approximately 1/16 inch thick.
- Cut the pasta into desired shapes like fettuccine or linguine using a pasta cutter or knife.
- In a food processor, blend the toasted walnuts, olive oil, Parmesan cheese, and a pinch of salt until a smooth, creamy sauce forms.
- Bring a large pot of salted water to a rolling boil. Cook the fresh pasta for 2-3 minutes until al dente.
- Drain the pasta, reserving a small amount of pasta water. Toss the pasta with the walnut sauce, adding reserved pasta water if needed to achieve desired consistency.
- Plate the pasta, garnish with fresh basil leaves, and serve immediately with additional grated Parmesan cheese if desired.
Tips
- Flour Matters: Use high-quality, fresh all-purpose flour for the best pasta texture. The quality of your ingredients directly impacts the final dish.
- Kneading Technique: When working the pasta dough, be patient. Proper kneading develops gluten, which gives pasta its signature tender yet firm texture.
- Resting is Crucial: Never skip the 30-minute dough resting period. This allows the gluten to relax, making your pasta more pliable and easier to roll.
- Toasting Walnuts: Watch your nuts carefully while toasting. They can quickly go from perfectly golden to burnt. Remove from heat as soon as they become fragrant.
- Pasta Water Magic: Always reserve a little pasta water. Its starchy goodness helps bind the sauce to the pasta, creating a more cohesive and creamy dish.
- Fresh is Best: If possible, serve the pasta immediately after cooking. Fresh pasta loses its optimal texture if left sitting too long.
Nutrition Facts
Calories: 543kcal
Carbohydrates: g
Protein: g
Fat: 31g
Saturated Fat: g
Cholesterol: mg
