Fresh pasta needs few ingredients, none of them fancy.I started looking into what is really involved with making pasta by hand and discovered a few tricks that sent me to dig out that pasta maker: Plus my little house and tiny kitchen didn’t seem to have the counterspace for a messy pasta project or rack space for hanging and drying pasta.īut once I had numerous batches of creamy, hand-pounded pesto to eat, it seemed a shame to pour them over cheap dried noodles. In my house, store-bought dried pasta forms the base for many a quick dinner with an easy or premade sauce from frozen cherry tomatoes, larger grilled and canned tomatoes, or grilled bell peppers. Learn more about pesto and get the complete recipe for Garden-Fresh Basil Pesto in my column.Įven though a friend had given me her hand-cranked pasta machine ages ago, I’d stuck it away as a rainy-day project and ignored it. With some tips and tricks-and a hand-cranked, countertop pasta maker-homemade pasta turned out to be far less messy and far less difficult than I had anticipated, with tasty results that paired perfectly with creamy, mortar-pounded pesto. Once I had several batches of freshly pounded pesto, I also couldn’t resist trying my hand at scratch-made pasta. My reviews haven’t gone live yet on that website, but I couldn’t resist sharing the recipe and technique I developed during testing in my Twice as Tasty column for the Flathead Beacon. But recently, I had the chance to test mortars and pestles for The Spruce Eats and became hooked on the creamy texture of freshly pounded basil pesto. When I started this blog 6 years ago, one of the first recipes I shared was Basil Pesto Base, which I make in large batches in my food processor every time our basil plants threaten to flower and then freeze to use all winter.
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