BOB & LENORE's COOKBOOK

MANCHEGO-DILL PASTA

Ingredients:

3 ½ cups AP flour
1 tsp. sea salt
1 TBS dried dill
5 eggs

Method:

Place flour in a large bowl with salt and dill; mix to combine; create a well in the center; add eggs; whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; discard dried pieces; remove to floured surface and continue kneading for 10 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour; roll out to approximately 1/8 inch and cut to desired consistency.

At service, bring to boil large pot of salty water (2 TBLS per gallon) and add pasta; cook al dente; remove and hold warm.

Ingredients:

Pesto:
½ cup EVOO
½ cup cilantro leaves
½ tsp chili flakes
½ cup chopped parsley
2 TBS pepitos, toasted
½ cup grated manchego

Method:

For pesto place ingredients in a blender and pulse to combine; toss with cooked pasta and add cheese(s).

TO RECIPES

printable page