Homemade Pasta with Chanterelle Walnut Pesto

© Qin Xie-Krieger

© Qin Xie-Krieger

Maybe because the days are becoming noticeably shorter and colder, right now I am so much into pasta & co. “Pasta makes happy.” – I once heard. Whether it is true, I can not say. But one thing is clear: Pasta tastes just fantastic! Furthermore, it is so easy and quick to prepare. The most important thing: A great sauce is a must!

Since I got my great food processor, I make pasta mostly myself. It is amazingly simple and faster than you could think. And I can say it again and again loudly: Fresh pasta tastes just so much better! 🙂

© Qin Xie-Krieger

© Qin Xie-Krieger

However, I only like pasta with the “right” consistency. It should not be too chewy, but also not too soft. (Unfortunately) I can not share the opinion of most chefs about the most popular principle of pasta recipes: Each 100g flour goes with an egg. The dough with this flour-to-egg-ratio is too hard and chewy for my taste because of too much protein.

© Qin Xie-Krieger

© Qin Xie-Krieger

After I experimented numerous times with the flour-to-egg ratio, my own recipe for pasta looks now like this: For 300g flour one whole egg and three egg yolks. This way I can have the exact right consistency (for my taste) as well as an shiny yellow color in my pasta! 🙂

Outside it is raining again. The sky is covered with grey clouds. It could be a grey autumn day. But, I am enjoying my pasta with a delicious autumnal pesto with chanterelles and walnuts! So beautiful can a rainy autumn day be! Yes, pasta does make me happy! 😉

© Qin Xie-Krieger

© Qin Xie-Krieger

Ingredients:

For the pasta:
300g flour
1 whole egg
3 egg yolks
50 ml water
A pinch of salt
A dash of olive oil

Preparation: Mix all ingredients well and knead for about 10 minutes in food processor. Cover the dough with plastic wrap, let it rest for about 30 minutes in the refrigerator. Make the thin pasta using a pasta machine.

For the chanterelles and walnut pesto:
200g chanterelle mushrooms (cleaned and chopped)
50g dried chanterelles (soaked in warm water for 30 min.)
50g walnuts (rosted in pan without oil)
½ onion (finely chopped)
2 cloves of garlic (pressed)
2 branches of rosemary (finely chopped)
3 branches of thyme (finely chopped)
Olive oil in a very good quality (extra virgin)
2 tablespoons olive oil for frying
Salt & pepper

Preparation: Heat 2 tablespoons olive oil in a sauce pan and fry the onions briefly. Add the remaining ingredients except walnuts, cook over medium heat for about 5 minutes. Add the walnuts and season with salt and pepper. Chill the pesto, then decant into a clean glass and cover with generous olive oil. Store in the refrigerator.

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4 thoughts on “Homemade Pasta with Chanterelle Walnut Pesto

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