Homemade Spelt Tagliatelle with a Spinach and Basil Pesto

By Saturday, March 28, 2015

This week has been Meat Free Week in the UK and I decided to take on the challenge. It made me realise quite how often I turn to meat to make a meal feel substantial. So, I have had to be very creative with my meals, and this was my favourite concoction of the week... a deliciously simple and nutritious pasta and pesto recipe. 

Pasta is one of those foods that I really couldn't live without. I love making it from scratch as it gives me complete control over what goes into it and I find it surprisingly therapeutic! I have recently become obsessed with Spelt pasta, which is a great alternative to white pasta. It is a lot easier to digest but still has a very similar texture and taste to white pasta...pretty good eh! This pasta is so delicious served with my rich Spinach and Basil pesto and literally only takes 30 minutes all up to make! 




Serves 6

You will need:

400g white spelt flour, plus extra for dusting
2 large eggs

2 large handfuls spinach
1 handful basil
50g pine nuts, toasted
85g parmesan
100ml extra virgin olive oil
1/2 lemon, juiced 
salt and pepper
chilli flakes, to garnish

Add the flour and eggs into a large mixing bowl and stir together until a dough starts to form. 




Turn out onto a work surface that has been lightly dusted with Spelt flour, and knead until the dough comes together and has a smooth consistency. Leave to chill in the fridge for 15 minutes. 




Cut into 4 pieces and wrap 3 in cling film to stop them from drying out. Take the fourth piece of dough and run it through your pasta machine on the thickest setting. 




Roll it through a few times, folding over into 3 sections until a neat rectangle forms. 




Then, roll it through the machine, reducing the thickness each time until you are happy. Cut the dough in half and roll each through the tagliatelle setting on your pasta maker. Place on a lightly floured baking tray, ensuring that there is enough flour covering the dough to stop the tagliatelle from sticking. 

Repeat this process with the remaining dough. 



Bring a large pan of water to the boil. In the meantime, make the pesto. Simply add all of the pesto ingredients to a food processor and blitz until well combined. 




You can add a bit more oil if you want a runnier consistency. 

Then, add the pasta into your boiling water with a large pinch of salt and cook for 2-3 minutes, until just cooked through. Drain and stir in the pesto. Serve immediately and enjoy! 





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