Making Marcella Hazan’s Pesto Spaghetti from Essentials of Classic Italian Cooking.
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00:00 The Brief
01:48 Pasta Dough
03:52 Making Pesto
07:52 Making Spaghetti
10:58 Cookin’ Time
12:52 Order Up!
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Thomas Keller’s French Laundry Cookbook:
Mastering the Art of French Cooking Vol 1 & 2:
The Way to Cook cookbook:
Music:
Recipe Ingredients:
Pasta Dough:
100 grams flour (either ap or 00)
For every egg
or
(100 grams flour for every egg)
** I used 3 eggs**
Pesto Recipe:
(6 servings… or enough for 2 if I’m there)
2 tightly packed cups of basil leaves
1/2 cup olive oil
3 tb pine nuts
2 garlic cloves, chopped finely
salt
1/2 cup freshly grated parmesan cheese
2 tb pecorino romano cheese, freshly grated
3 tb softened butter
#italian #pesto #spaghetti #antichef