This handmade tagliatelle recipe with pesto is super easy to make, loaded with anti-inflammatory greens and is super cheap. It comes together so quickly and surprisingly easy to make. This handmade tagliatelle recipe with pesto is a homemade take on a fancy restaurant-style dish, and you can feel fantastic about saving money and impressing your friends with this recipe!
pasta is deceptively easy to make, and when your bank account is low, it is also very cheap! you can do it with a pasta maker or you can do it with a rolling pin + patience. kale pesto is also a quick way to make pesto when you don’t have basil on hand, and walnuts are cheaper than pine nuts. this is also a whole30-friendly pesto sauce (although pasta obviously is not).
handmade tagliatelle with kale pesto
serves 2 with leftovers
- 1 bunch of kale
- 1/4 olive oil
- salt & pepper
- 2 cloves of garlic
boil water and salt a lot. when it’s ready, blanch the kale for 2-3 minutes
in a food processor combine the kale with olive oil, garlic, s&p until combined
- 10 ounces all-purpose flour, plus more for dusting
- 2 whole large eggs
- 4 yolks from 4 large eggs
- 1 teaspoon kosher salt, plus more for salting water
make dough: pour flour onto your work surface and make a well. pour eggs into the well and salt too. combine it all into a ball. will be sticky at first, then knead until it has the texture of play dough. form into a disc and wrap in plastic wrap; rest on the countertop for 30ish mins.
roll out pasta: unwrap rested dough and cut into quarters. set one quarter on a work surface and re-wrap remaining dough. with a rolling pin, roll out the dough into an oval shape about 1/2 inch thick.
if using a pasta maker, set pasta maker to widest setting and pass dough 3 times through the machine at this setting. narrow the setting by 1 notch and repeat. continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.
if not using a pasta maker, use a rolling pin to roll that quarter of dough to get it as thin as you can get it.
cut dough into 12-14 in segments.
make the tagliatelle: use the widest noodle setting on your pasta machine and feed the dough segments through to cut the noods. alternatively, cut folded dough by hand to about 1/3 in wide.
cook it up: boil salted water. throw in the pasta, cook for like 1.5-2 minutes. drain, toss with sauce and serve.