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Pistachio Lover's Pasta

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Pistachio Lover's Pasta

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Pistachio Lover's Pasta

This is a delicious and very different kind of pasta. The dough is made with “oo” flour, which is a finely ground durum wheat flour often used in pasta making. We add a little bit of homemade pistachio flour to the mix to give it a subtly sexy flavor and nutty texture. The sauce is a sort of mélange of aromatic flavors and aromas that is sure to please whoever you make this for.

Pistachio Pasta:
1 ½ cups “oo” flour
½ cup pistachio flour*
2 eggs, lightly beaten
salt
water

Sift the flours together in a bowl. Make a well and add the eggs and salt. Start mixing the flour into the eggs with a fork, and then eventually start using your hands. Add water if the dough is too dry. The best way to do this is just wet your hands under the sink and continue working the dough. When the dough comes together, knead on a floured surface for 5-10 minutes, until the dough is smooth and elastic. Wrap in plastic wrap and refrigerate for 2 hours, or until you are ready to make the pasta.

* Make pistachio flour by grinding up raw, shelled pistachio nuts until fine. Sift the ground nuts through a sieve. What falls through is pistachio flour, what doesn’t remains. Keep grinding the remains until you have enough flour. 2 cups of the nuts will make enough flour for this recipe. Use the remains for the sauce and other garnishes.

2 tablespoons olive oil
½ tsp ground coriander seeds
2-3 few sprigs of mint
small fistful of parsley
1 tsp orange zest
¼ cup of lightly toasted pistachios, crushed
Really good parmesan cheese

Chop up the herbs very fine. Toss together the herbs, coriander, orange zest, pistachios, and Parmesan cheese.

December 30, 2008

Comments

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