Fusilli with Pesto alla Trapanese (Tomato & Almond pesto)
SERVE - 4 to 5pp // Prep time - 45 minutes
FOR THE EGG-LESS PASTA DOUGH
500 g of semolina flour (durum wheat flour)
300 ml of warm water
Extra flour to dust
A pinch of salt
For Pesto Trapanese (Tomato, basil and almond)
50 gr of basil
70 ml extra virgin olive oil
30 gr almonds
250 gr of ripe tomatoes
70 gr of grated Pecorino cheese
½ garlic clove (optional)
Salt and pepper to taste
Method
Mix the water with the flour gradually. You can do this either on the table creating a flour well or in a bowl. When the ingredients start to bind together knead by hands with energy. Remember, during this step it is important to stretch and pull your dough while kneading to allow the flour’s gluten to start working and therefore obtain and elastic dough. After a few minutes of working it will slowly come together and result in a smooth and homogeneous dough. If your dough feels too sticky to your hands, feel free to add a touch of flour, if too dry and not binding, you can add a splash of water.
When ready, wrap your dough in film and leave to rest for about 30 minutes, this will allow the dough to ‘relax’ and not being too elastic when shaping your pasta.
Now cut thick strips of pasta and then with the palm of your hands roll it on the table to thin it out. Press gently and while you do that also move your hands apart from each other.
Cut the strips into 5 cm pieces and make sure they are as thin as skewer you are working with. You can keep rolling them even after you cut them.
Now attach the end of the pasta strip under the ferretto, just around it and roll all the way forward with the palm of your hand. With this gesture the pasta strip will curl over the skewer creating a beautiful spiral shape. Again, these are easier to make than explain how to.
Chef’s tips: If you keep the fresh pasta shaped in the fridge for ½ days make sure it is properly dusted with flour for the humidity and kept in a covered container/tray. Alternatively, you can freeze it in sealed boxes and cook it straight from the frozen into boiling water.
Place all the ingredients into a blender and blitz until you have a grainy paste.
Cook the pasta in salted boiling water and when ready toss it into the pesto away from the heat. Mix and toss to coat well the pasta and add a splash of pasta water to loosen up the sauce.
Plate and enjoy!