As I mentioned in my ‘Perugia’ post, Umbricelli is the traditional Umbrian pasta dish. Can´t forget the lovely taste…
It´s a no-egg pasta which goes perfectly with almost every pasta sauce. This time, I would like to prepare it with a homemade Genovese pesto.
The name pesto comes from the Italian word ‘pestare’ which means ‘mashed’ as the pesto is usually mashed with mortar & pestles. I did it the easier way and used an automatic mixer since it doesn´t make any difference.
While I was preparing the pesto, my husband started with the dough (it takes a lot of hand power to knead the dough). Preparing the dish together brings us back to the wonderful days in Perugia. Besides the pasta dish, we opened a bottle of wine which we brought from Umbria, named Montefalco Bianco. Of course, the dessert was a tiramisu. Don´t forget to have Italian songs playing in the background making it a real Italian dinner.
INGREDIENTS for 4 people
- 20 g fresh basil
- 80 g pecorino or parmesan cheese
- 80 g pine nuts
- 150 ml olive oil
- 1 clove of garlic
- Salt & pepper
- A pinch nutmeg
- Mix the fresh basil and garlic.
- Add the pecorino or parmesan cheese, the pine nuts and the garlic and then mix it all together.
- Put all of the ingredients into a rex glass and mix it up with a pinch of salt, pepper and nutmeg.
- Lastly, mix the olive with the rest of the ingredients.
- Put the Pesto Genovese into the fridge and let it rest for a while.
- 1 kg wheat flour
- 2 pinches of salt
- Approximately 1 ½ cup water
- Combine the wheat flour with salt and water.
- Knead the dough until it is soft.
- Leave it to rest for 10 minutes.
- Stretch the dough with your hands and then form individual pieces of dough for the pasta – it doesn´t matter if the shapes of the pasta aren´t exactly the same (that´s the beauty of individualism).
Tip: The room temperature shouldn’t be too hot, otherwise the pasta will dry’s too quickly.
- Cook the pasta for a couple of minutes until it’s done.
Serve the Umbricelli pasta together with the Pesto Genovese, cherry tomatoes and the parmesan cheese.
Cheers with sunbeams.