Tagliatelle and Pesto

Theo Randall's homemade pasta and sauce reflects the essence of Italian cooking - great ingredients, simply prepared
By Theo Randall
Tagliatelle and Pesto
  • Rating:
  • Serves: 4
  • Cook Time: 3 minutes
  • Prep Time: 30 minutes
  • Effort: medium


For the pesto

  • 1/2 clove garlic
  • 1 handfuls basil, picked
  • 2 tbsp pine kernels
  • 2 tbsp grated parmesan
  • 2 tbsp water
  • 8 tbsp olive oil

For the pasta

  • 50 g fine semolina flour
  • 200 g '00' flour
  • 1 egg
  • 6 egg yolks


1. For the pesto: crush the peeled garlic clove with a pinch of salt on a chopping board, using the back of a spoon or knife. The garlic should form a soft paste.

2. Combine the basil, pine nuts, parmesan cheese and water in a pestle and mortar, and bash them until they form a smooth paste. Add the olive oil and mix well, then transfer to a jar or bowl. The pesto can be kept in the fridge for up to a week.

3. For the pasta: combine the semolina flour, '00' flour, whole egg and egg yolks in a food processor and blend until everything binds together.

4. Divide the dough into 2 pieces, roll out and fold over 10 times until the pasta feels elastic. Now pass the dough through the pasta machine repeatedly, reducing the setting each time until you get to the finest diameter. At this point fix the tagliarini cutter to the pasta machine and pass the dough through again.

5. Cook the pasta in boiling salted water for 2 minutes, then drain and toss with the pesto before serving.

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