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Prep 60min
Total60min
Servings3
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Ingredients
4
packed cups arugula
3/4
cup walnuts
4
ounce pecorino romano
1
clove garlic
2
cups Gold Medal™ whole wheat flour
1
cup Gold Medal™ all-purpose flour
4
large eggs
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Steps
1
Mix the eggs with the flours, a splash of olive oil, and some salt. Knead to form a dough.
2
When the dough is smooth, place it in the fridge to rest for 30 minutes.
3
Meanwhile, place the arugula, walnuts, cheese, and garlic into a food processor and pulse to form the pesto.
4
Work your dough through a pasta roller on the widest setting. Fold the dough over itself and repeat until it starts coming out of the machine smooth.
5
Now move to the next thickest setting and run the pasta through. Continue doing this incrementally until you reach the third thinnest setting.
6
Run your sheet of pasta through the fettuccine cutter, or alternatively cut it by hand.
7
Allow to dry on a sheet.
8
Boil for about 5 minutes until al dente. Pour one or two ladles of the pasta water into your pesto and mix well. Now mix in the drained pasta and stir to coat.
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No nutrition information available for this recipe
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