Farfalle with Pesto Alla Trapanese

Farfalle are among the most popular pasta shapes. Their origin is claimed by northern Italy, in particular the regions of Emilia-Romagna and Lombardy. "Pesto alla trapanese" instead is a typical pasta seasoning from western Sicily, prepared with almonds and tomatoes, a local version of the more famous "pesto alla Genovese”. It seems that pesto alla trapanese was made for the first time by Ligurian sailors who, having landed in Trapani, had to "make do" with local ingredients.

Serves

4

Preparation Time

40 minutes

Resting Time

20 minutes

Cooking Time

8 - 9 minutes

INGREDIENTS

For the pasta dough:

400g Italian type 00 flour
5 eggs
5g salt

For the pesto:

20 pachino or piccadilly tomatoes
30 basil leaves
100g almonds
5 tbsp extra virgin olive oil
A pinch of salt
60g grated pecorino cheese
2 cloves of garlic
50g grated Parmesan cheese

METHOD

Put the flour on the work surface and form a well. Add the eggs in the centre, season with salt, and mix the ingredients. Knead by hand until you get an elastic and smooth dough. Cover it with a cloth and let it rest while you prepare the pesto alla trapanese.

Carefully wash the tomatoes and basil, dry them, and cut them into pieces. Place them with the almonds in a mortar or blender and pound or pulse. Add the extra virgin olive oil, salt, pecorino cheese, and finally the garlic. Continue pounding or pulsing until you get a thick and flavourful pesto sauce.

Go back to the dough and roll it out with a rolling pin on the work surface to the desired thickness. You can also use a pasta machine.

Lay the dough flat and cut rectangles of 4–5 cm in length and 2–3 cm in width using a smooth or serrated pastry cutter. Pinch them in the centre to form the characteristic butterfly shape of farfalle. The handmade farfalle are ready.

Meanwhile, bring a large saucepan of water to a boil and cook the farfalle. Drain them al dente, toss with the pesto alla trapanese, and finish with a sprinkling of Parmesan.