We had planned to make pesto yesterday and cut a bunch of basil while it was still cool and put it in the fridge. I made it using the Marcella Hazan cookbook (The Classic Italian Cook Book: The Art of Italian Cooking and the Italian Art of Eating: 1973) with pine nuts and Palestinian olive oil in our old reliable Cusinart. The two resulting batches came out to about two cups.
Ruhlman’s RATIO (Ratio: 2009) book was consulted for a basic pasta recipe. Instead of the recommended Italian pasta flour (which we did not have on hand), we used semolina flour. Easy to work and has great flavour.
We decided on a rustic approach: hand cutting.
We laid the cut strips on a platter lined with waxed paper. Next time, to facilitate drying, we will not stack the layers of pasta.
Cooking semolina pasta takes longer than conventional flour pasta. Taste-testing is obligatory!
Here is our dinner. We also had a home-made chilled zucchini soup, sliced tomatoes with tapenade, and mushrooms sautéed with shallots.
Alas, we had forgotten about dessert. Pity, that.