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Butterflies with pesto in Genova and hazelnut grain

ingredients

servings

5

Pesto alla genovese senza aglio Valbona

125 oz

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Hazelnuts

50 oz

Turmeric

to taste

Iodized salt

1 pinch

Eggs

5 unit

Semolina

200 oz

Type 00 wheat flour

300 oz

first courses from Italy

Butterflies with pesto in Genova and hazelnut grain

Butterflies with pesto in Genova and hazelnut grain

vegetarian with gluten with eggs with lactose with nuts high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Butterflies with pesto in Genova and hazelnut grain

Homemade homemade pasta with turquoise flavor, seasoned with an excellent pesto in Genoese without garlic. Sara Bonaccorsi's Cooking Recipe with Sara

Butterflies with pesto in Genova and hazelnut grain step 1

step 1

Begin by preparing the fresh butterflies sifting the two flours and placing them on a fountain on the planter. In the center place the eggs, the pinch of salt and if you like a pinch of turmeric.

Butterflies with pesto in Genova and hazelnut grain step 2

step 2

Work with the ingredients, first with a fork and then with your hands; Knead until you get a smooth and elastic dough.

Butterflies with pesto in Genova and hazelnut grain step 3

step 3

Place the dough on for about 30 minutes.

Butterflies with pesto in Genova and hazelnut grain step 4

step 4

Spread the dough in a thin sheet; The thickness should be about 1.5 mm. With a toothed wheel, make wide rectangles about 3 inches for 6.

Butterflies with pesto in Genova and hazelnut grain step 5

step 5

Form butterflies: place the index in the center of the rectangle and pinch the sides with the thumb and the middle; Then remove the index and press the center to adhere very well to both sides.

Butterflies with pesto in Genova and hazelnut grain step 6

step 6

Rest 30 minutes to the air. Meanwhile, grind the hazelnuts roughly and keep them aside.

Butterflies with pesto in Genova and hazelnut grain step 7

step 7

Cook the butterflies in abundant salted water for about 12 minutes; Drain and season with the pesto in Genoa and the hazelnut grain.

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