Umbricelli – Pesto Genovese

As I mentioned in ‘BACI(S) from Perugia’ post, Umbricelli is the traditional Umbrian pasta dish. Can´t forget the lovely taste…

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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.

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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.

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            INGREDIENTS for 4 people

             Pesto Genovese:

  • 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

             INSTRUCTIONS

  1. Mix the fresh basil and garlic.
  2. Add the pecorino or parmesan cheese, the pine nuts and the garlic and then mix it all together.
  3. Put all of the ingredients into a rex glass and mix it up with a pinch of salt, pepper and nutmeg.
  4. Lastly, mix the olive with the rest of the ingredients.
  5. Put the Pesto Genovese into the fridge and let it rest for a while.

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              Umbricelli pasta:

  • 1 kg wheat flour
  • 2 pinches of salt
  • Approximately 1 ½ cup water

              Directions:

  1. Combine the wheat flour with salt and water.
  2. Knead the dough until it is soft.
  3. Leave it to rest for 10 minutes.
  4. 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.

  1. Cook the pasta for a couple of minutes until it’s done.

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Serve the Umbricelli pasta together with the Pesto Genovese, cherry tomatoes and the parmesan cheese.

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Cheers with sunbeams.

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