RSS Feed Facebook Flickr Twitter

Pistachio Lover's Pasta

Home » Recipes » Pistachio Lover's Pasta

Pistachio Lover's Pasta

Segment featured in: 
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

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


What a surprising & wonderful pasta! It sounds so good! I love these recipes so much!

Very interesting, i like this website.

This is one of the best recipe to try and really an amazing and palatable food to serve. -  Weathershield Reviews

Pretty nice post. I just stumbled upon your blog and wished
to say that I have really enjoyed browsing your blog posts.
After all I will be subscribing to your rss feed and I hope you
write again very soon!

Greate post. Keep writing such kind of information on your site.
Im really impressed by your blog.
Hi there, You have done an excellent job. I'll certainly digg
it and for my part suggest to my friends.
I am sure they will be benefited from this site.

An outstanding share! I've just forwarded this onto a friend who has been doing a little homework on this.
And he actually bought me breakfast due to the fact that I found it for him...

lol. So allow me to reword this.... Thanks for the meal!!
But yeah, thanx for spending the time to talk about this issue here on your web site.

Magnificent web site. Plenty of helpful information here.

I'm sending it to some friends ans also sharing in delicious.
And certainly, thanks on your effort!

Howdy would you mind sharing which blog platform you're using?
I'm planning to start my own blog in the near future but I'm having a difficult time making a decision between BlogEngine/Wordpress/B2evolution and
Drupal. The reason I ask is because your design seems different then most blogs and I'm
looking for something completely unique. P.S My apologies for getting off-topic but I had to ask!

I am a great lover of pistachio and I would never lose a chance to eat pistachios. I even eats about a packet of them whenever someone at home purchases one. The best ones I have had are those which are bought from the gulf countries.


Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

More information about formatting options