![\"Buckwheat](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/06\/IMG_5140.jpg\" "\\"Buckwheat")
<\/p>\nAn herb pesto, fresh and with no cooking, to dress buckwheat noodles that I made by rolling out the pasta in the Emilian way, that is, rolling pin and wooden cutting board.<\/p>\n
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![\"A](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/06\/IMG_5232.jpg\" "\\"A")
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A disaster.
\nI can’t tell you the disappointment after waiting for a weekend with no plans to finally make pasta.<\/p>\n
Since a few years ago, this fragrant, gluten-free flour has never been missing from my pantry. I started to appreciate it over time, one slice of buckwheat cake after another. I also recently made crespelle<\/em> with buckwheat flour, a success.<\/p>\n So what went wrong with fresh pasta? Lack of experience. The pasta dough was sticky. I struggled to roll it out, and once I rolled it to cut the tagliolini, I found it was impossible to open half of the rolls (the pasta dough had stuck). When I made the pasta dough again, I changed the recipe. This time I had the experience of deciding for myself. I eliminated an egg and inverted the proportion of buckwheat to 00 flour (but you can use a type 1 or spelt flour).<\/p>\n Finally, I opted for the tagliolini, which is thinner and more enjoyable than tagliatelle, which becomes too thick when cooked. After cooking, the buckwheat egg tagliatelle increase (also in thickness).<\/p>\n Placing the nests of tagliolini on the wooden pasta drying rack, I was already thinking about the seasoning.<\/p>\n HERE<\/strong><\/a> you can see the video of me rolling out the pasta dough.<\/p>\n Buckwheat flour confers its characteristic nutty, slightly earthy, sometimes bitter aroma to the food.<\/p>\n Not wanting to cover such an intense, rustic flavor, I thought of a sauce that would embrace the buckwheat in an exchange of scents.<\/p>\n For some time now, I have been using herbs differently. As grandma used to make, I use wild and aromatic herbs as the main ingredients. And not only to add a fragrant, colorful, or decorative note. HERE<\/a> I wrote about the return of herbs to my pantry and table.<\/p>\n For this, I chose an herb pesto -parsley, basil, and arugula- which I seasoned with chopped almonds and Parmesan cheese. Salt and olive oil give flavor and creaminess to the pesto. However, I make it more fluid by using pasta cooking water.<\/p>\n I chop the herbs with a knife. It’s a little effort to keep the processor from oxidizing the leaves. If possible, chop the almonds in a mortar with a pestle.<\/p>\n It’s a quick preparation that you can use to season any pasta, dry or egg, from spaghetti to macaroni.<\/p>\n Amidst the scent of buckwheat and herbs, I also rediscovered the aroma of summer dishes of yesteryear. Simple but not ordinary.<\/p>\n Buona cucina, Monica<\/p>\n About sauces and geography, I also wrote about it HERE<\/a><\/strong>, in the post I dedicated to Bologna’s salsa verde.<\/p>\n If you love the taste of buckwheat and the Italian cake made with this flour, I recommend saving my recipe (HERE<\/a><\/strong>). I also leave you with the recipe for buckwheat crepes (HERE<\/a><\/strong>). I stuffed them with squacquerone<\/em> cheese and asparagus. You can make your filling with vegetables and cheese of your choice.<\/p>\n serves 4 Herb pesto<\/strong><\/p>\n 50g arugula Buckwheat tagliolini<\/strong><\/p>\n 200 g 00 flour Directions<\/strong><\/p>\n Wash and chop the herbs with a knife. Before draining the pasta, add 5 tablespoons of cooking water to the pesto. If you like the pesto softer, add more water.<\/p>\n In a bowl, mix the different flours. Beat the eggs with a fork and start adding flour by taking it from the edges.<\/p>\n When the dough forms crumbs, knead with your hands until you get an elastic, soft but not sticky dough ball.<\/p>\n Wrap the dough in a plastic bag and let it rest for 30 minutes outside the refrigerator.<\/p>\n Roll the pasta dough thinly with a rolling pin or machine, and cut out tagliolini.<\/p>\n Cook the pasta in salted, boiling water, drain when al dente, and toss with the herb pesto.<\/p>\n Serve the pasta warm or cold, to your liking.<\/p>\n
\nAnd I started buying it in mountain mills<\/a>, choosing from time to time the fine-grained one for making cakes and the coarse-grained rustic one that I prefer for making bread.<\/p>\n
\nI trusted a recipe but immediately ran into problems.<\/p>\n
\nI had to knead again and roll out the pasta dough again.<\/p>\n![\"Fresh](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/06\/IMG_5211.jpg\" "\\"Fresh")
<\/p>\nMy fresh herb pesto recipe<\/strong><\/h5>\n
Cook with me<\/strong><\/h6>\n
\nA little mountain treasure that a generous cook shared with me. Or try the pumpkin and buckwheat cake (HERE<\/strong><\/a>) or my frollini<\/em> cookies for breakfast (HERE<\/a><\/strong>).<\/p>\nKeep in Touch<\/b><\/h5>\n
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\n![\"Fresh](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/07\/IMG_5245.jpeg\" "\\"Fresh")
<\/p>\n<\/div>\nBuckwheat tagliolini with fresh herb pesto<\/strong><\/h2>\n
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\nList of Ingredients<\/p>\n
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\n20g basil
\n5g parsley
\n50g almonds
\n30g grated Parmesan cheese
\nale and olive oil to taste
\npasta cooking water to taste<\/p>\n
\n100 g fine buckwheat flour
\n3 tablespoons semolina flour
\n3 eggs<\/p>\n
\nHerb pesto<\/strong><\/h6>\n
\nCrush the almonds coarsely in the mortar.
\nAdd to the herbs, grated Parmigiano, salt and olive oil and stir.
\nAlso add the almonds and mix again. Keep aside.<\/p>\nBuckwheat tagliolini<\/strong><\/h6>\n
\nPour the flours onto the cutting board. Make a crater in the center of the flour and put in the eggs.<\/p>\n
![\"Italian](\"https:\/\/www.tortelliniandco.com\/wp-content\/uploads\/2022\/06\/IMG_5218.jpg\" "\\"Italian")
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