*  Exported from  MasterCook  *
 
                                PESTO PASTA
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Pasta                            Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----PASTA-----
    3       c            Unbleached all-purpose flour
    2       lg           Eggs -- lightly beaten with
      1/4   c            Pesto Sauce
                         -----PESTO SAUCE-----
    2       md           Garlic cloves
    2       c            Fresh basil leaves -- packed
      1/2   c            Extra-virgin olive oil
      1/2   c            Feta cheese -- crumbled
                         (about 3 oz.)
      1/4   c            Walnuts -- chopped
 
   For The Pasta:
   
   Following the instructions given in your owner’s
   manual, prepare and set up the pasta machine with an
   extruder die to make the disired shape of pasta.
   
   All ingredients must be at room temperature. Place the
   liquid ingredients in a glass measuring cup. If less
   than 3/4 cup, add some water to make up the balance.
   
   Add the dry ingredients to the pasta machine mixing
   bowl. Switch the pasta machine on. Slowly pour the
   liquid ingredients through the feed tube. Mix for
   approximately 3 minutes, or until the dough appears to
   be coming together in soft pea-sized crumbs.
   
   Following the instructions given in your owner’s
   manual, begin to extrude the dough. Cut off the first
   2 to 3 inches extruded and discard. As the pasta
   begins to come out, gently move it away from the
   machine. Cut with a sharp paring knife or scissors at
   desired lengths. Place extruded pasta on a wire rack
   or on a clean kitchen cloth. Let sit for at least 30
   minutes before cooking, or store for later use.
   
   For The Pesto Sauce:
   
   Put the garlic, basil leaves, and olive oil in a
   blender jar or food processor bowl. Process until
   smooth. Add the feta cheese and walnuts and process
   just until the cheese is blended into the mixture. The
   sauce should have the same consistency as heavy cream.
   If too thick, add additional oil or water, a
   tablespoon at a time.
   
   The recipe for the Pesto Sauce makes enough for 4
   servings when used as a pasta sauce, which by the way,
   it pretty darn good!
   
   Both recipes are from the book 'The Ultimate Pasta
   Machine Cookbook' by Tom Lacalamita  Simon & Schuster
   ISBN# 0-671-50102-X.
   
   Shared by Sandy Gamble <scg@indirect.com>
  
 
 
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